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…
- 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
- 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
- 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
- In your food processor/blender, blend the remaining 2 cups of coconut milk, sugar and lavender mixture, salt, and arrowroot
- 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
- Place your blueberries in your food processor/blender and blend until you have a blueberry puree
- Remove your saucepan from heat and stir in the blueberries, vanilla, and lemon juice
- Strain your mixture over a large glass storage container and set out on the counter to cool. Once cool, cover and refrigerate overnight
- The next day, whisk your gelato mixture and pour into your ice cream machine and churn it according to your machine directions
- **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!