Blueberry Lavender Ice Cream

Recipe by @blkandvegan

Difficulty level

Prep Time

12h

Servings

4-5

This recipe by @blkandvegan is a fruity, herbal frozen treat - a creamy blueberry lavender ice cream featuring Bored Cow original! Using soaked cashews and Bored Cow as a creamy base, the addition of blueberries and lavender make this a perfect summer dessert.

IN THIS RECIPE

Original

Available in 32 oz, 11 oz (Coming soon!)

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Key Benefits

VEGAN
FRIENDLY

GLUTEN
FREE

Ingredients

Ice Cream Base

1 cup Bored Bow Original (plus extra for blending)

1 cup dates

1 cup cashews (soaked overnight)

1 can coconut milk

1 tsp vanilla

Salt to taste

1-2 tsp tsp lemon juice

¾ cup berries

3 tbsp lavender simple syrup (recipe below)

Lavender Simple Syrup

½ cup water

½ cup sugar

⅓ cup dried edible lavender

Key Benefits

VEGAN
FRIENDLY

GLUTEN
FREE

Instructions

Prep lavender simple syrup: Add all ingredients to a sauté pan, simmer for 10 minutes and store in an airtight container for up to 5 days.
For the vanilla ice cream base, add Bored Cow Original, soaked cashews, coconut milk, dates, salt, vanilla and lemon juice to a high powdered blender and blend until smooth.
Add half of this base mixture to an ice tray and place in the freezer.
With the remaining half of the base, add berries and lavender syrup and blend until smooth.
Add this mixture to another ice tray or the remainder of the first ice tray and freeze overnight.
Once the bases have frozen solid, add the frozen vanilla blocks back to a blender with a bit of extra Bored Cow Original and blend until smooth. Set aside.
Add the blueberry lavender blocks to a blender with a bit of extra Bored Cow Original and blend until smooth.
In a separate container, swirl and mix the two flavors, or keep them separate. Scoop, and enjoy!