Blueberry Lavender Coconut Ice Cream

I'll admit I forgot to take a picture of the final ice cream for this one, and it doesn't usually stay around very long.

This recipe uses coconut milk instead of cow milk, which means it takes a little longer to freeze, and you have to be careful about what temperature you combine the blueberries with the coconut milk or you will have coconut chunks which detract from the texture.

Ingredients:

• 1 can whole coconut milk 12 ounces
• 1 cup blueberries
• 1/4 cup honey + 1/4 cup honey
• Either 1 table spoon of lavender sugar, pictured above, or 1/2 tbsp lavendar + 1/2 tbsp sugar
• 1 tsp vanilla extract
• 1 tsp almond extract

Start by combining the blueberries and honey in a small saucepan on medium-high and stir occasionally until the blueberries are soft enough to mash lightly with a fork, usually between 5-10 minutes.   

While the blueberries cook, grind the lavender and sugar together in a mortar and pestle until the lavender becomes a fine dust.  Usually takes about 5 minutes.

Remove from the heat and stir in the vanilla and lavender sugar.   The tricky part here is to cool the blueberries enough after cooking so you only need about 30 minutes in the ice cream mixer, but not so much they freeze the coconut milk.  Usually I put them in the fridge for about 10 minutes until they cool down and are just above room temperature, but not cold to the touch.

In a large bowl, combine the coconut milk, 1/4 cup honey, and almond extract, stir until combined.  Fold in the blueberries and mix well.  Pour into the ice cream maker and follow the directions for you machine, mine takes about 30 minutes to churn.  Enjoy right away, it will most likely be on the soft side.  If you prefer, have it set in the freezer another 15 minutes after churning.