Homemade Vegan Blueberry Lavender Lemon Gelato

Alright guys, I did it… a couple weeks ago I officially busted out my ice cream maker to kick off the warm weather. I couldn’t wait any longer to dive right into making this idea I had for homemade gelato. I’ve been a long time fan of lavender essential oil, but I’ve never used it in my food before, so I was super curious how it would turn out. I am excited to report that it’s delicious and y’all seemed so into it on my Instagram I thought I would post the recipe!

It all started when Sur La Table came to me asking me to create a recipe using their ice cream machine. The timing kinda worked out perfectly because I have been wanting to make vegan gelato but haven’t had much luck making it without an ice cream machine. So I jumped all over this opportunity and crossed my fingers it would turn out as good in my mouth as I envisioned in my head. Hooray! It did 🙂 I never thought I’d see the day where dairy-free ice cream would rock my world. It was definitely one of those things I knew that would be super hard to give up. I am so grateful to be able to enjoy special treats such as this Blueberry Lavender Lemon Gelato.

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So I have to warn you, this recipe takes longer than 30 minutes, but it’s spread out over a couple days, so it’s really pretty easy. This has been my most popular post on Instagram, and I’ve been getting a lot of inquiries about the recipe, so without further ado…

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Homemade Vegan Blueberry Lavender Lemon Gelato

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

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Ingredients

• 2 cups dairy-free cream/creamer, (I used Rippl)
• 4 cups full fat coconut milk
• 1.5 cups sugar
• 3 tbsp arrowroot powder
• 1/4 tsp salt
• 2 cups fresh blueberries
• 1 tsp pure vanilla extract
• 3 tbsp edible lavender petals, (see my blog post to purchase on Amazon)
• 3 tbsp lemon juice

Instructions

1. In your food processor/blender, combine the sugar and lavender petals and blend until the lavender becomes a fine powder. Empty in a bowl and set aside
2. Heat your 2 cups of cream(er) and 2 cups of coconut milk and a medium saucepan over medium heat. Bring it to a high simmer but not a boil
3. In your food processor/blender, blend the remaining 2 cups of coconut milk, sugar and lavender mixture, salt, and arrowroot
4. Add the lavender milk mixture to the saucepan, whisk to combine well. Continue to stir occasionally until the milk mixture is thick and sticks to the back to a spoon 
5. Place your blueberries in your food processor/blender and blend until you have a blueberry puree 
6. Remove your saucepan from heat and stir in the blueberries, vanilla, and lemon juice
7. Strain your mixture over a large glass storage container and set out on the counter to cool. Once cool, cover and refrigerate overnight
8. The next day, whisk your gelato mixture and pour into your ice cream machine and churn it according to your machine directions
9. **NOTE: I use my Cuisinart machine from Sur La Table on the gelato setting. It took about 20 minutes to churn. Don't forget to freeze your ice cream container overnight too!

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