The next best thing to fresh picked blueberries is blueberry ice cream. But this one has a twist – we added lavender essential oil and it shouts Cool Summer Vibes.
Notice that the coconut cream can is chilled first. Don’t make the mistake I did by putting it in the freezer for too long – it’s a mess trying to get it out without defrosting which then doesn’t help keep your dish looking and tasting like ice cream.
Blueberry Lavender Coconut Ice Cream
12oz frozen organic blueberries
1 can coconut cream, chilled
¼ c maple syrup or honey (or less)
1 teaspoon lavender flowers OR 1-2 drops highest quality lavender essential oil (we only use Young Living Vitality in our food)
Coconut flakes, cacao nibs and lavender flowers to top (optional)
- Blend together well and serve immediately. OR freeze.
- Top with your favorite combination of coconut flakes, cacao nibs and lavender flowers.
Created by Wendy Bright-Fallon after she visited the Young Living farm headquarters nestled in the stunning Utah mountains. They served a similar dish and she came home to recreate this simple version.
