There's something undeniably enchanting about the combination of fruity blackberries, aromatic vanilla, and the subtle floral notes of lavender. Imagine the tangy sweetness of blackberries mingling with the warmth of vanilla and the essence of lavender, all brought together in a scoop of homemade ice cream. This treat promises a symphony of flavors that dance on your taste buds and a sensory experience that transcends the ordinary.
Inspired by Eat Healthy Eat Happy’s recipe, we gave this homemade ice cream our own twist, using vanilla and lavender extracts.
Ingredients (serves 8)
3 cups fresh California Giant blackberries
2 cans chilled, full-fat coconut milk, liquid drained
½ cup maple syrup
1 teaspoon vanilla
½ - 1 teaspoon lavender extract (depending on how strong you want the lavender!)
Dash of salt
Instructions
In a food processor, puree blackberries. Strain through a sieve to remove seeds (I couldn’t find my sieve, so I kept the seeds in the mixture. It still turned out delicious!).
In a large bowl, using a handheld mixer, whip coconut milk into a whipped cream consistency. Add the blackberries, maple syrup, vanilla, lavender extract and salt. Continue whipping until combined.
Transfer mixture to a metal loaf baking ban. Freeze for at least two hours.
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