No-Egg Blueberry and Lavender Ice Cream

This paleo-friendly, dairy- and egg-free blueberry and lavender ice cream is incredibly vibrant and tastes delicious. A wonderful alternative to regular ice cream, especially during the summer months when you can gather your own lavender and blueberries.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 267 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 (14 ounce) can coconut milk
• 1 cup fresh blueberries
• 1 tablespoon raw honey
• 2 tablespoons raw honey
• 1 tablespoon dried lavender, ground

Recipe Instructions

Step 1

Combine blueberries and honey in a saucepan and bring to a simmer over medium heat until mixture thickens, about 5 minutes. Add vanilla extract, lavender, and salt and mix well. Reduce heat to low and continue to simmer until the berries have completely broken down and resemble a chunky jam, about 45 minutes. Remove from heat and transfer to a bowl. Chill in the refrigerator.

Step 2

Whisk coconut milk, honey and nutmeg together in a bowl. Pour into an ice cream maker and freeze according to manufacturer's instructions until mixture has thickened, 10 to 20 minutes. Add chilled blueberry jam and churn until jam is well mixed into the ice cream, about 2 minutes more.

Step 3

Transfer to an airtight container and freeze until firm, about 4 hours.