This paleo-friendly, dairy- and egg-free blueberry and lavender ice cream is incredibly vibrant and tastes delicious. A wonderful alternative to regular ice cream, especially during the summer months when you can gather your own lavender and blueberries.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
4 hrs
total:
5 hrs 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Blueberry Jam:
Ice Cream:

Directions

Instructions Checklist
  • Combine blueberries and honey in a saucepan and bring to a simmer over medium heat until mixture thickens, about 5 minutes. Add vanilla extract, lavender, and salt and mix well. Reduce heat to low and continue to simmer until the berries have completely broken down and resemble a chunky jam, about 45 minutes. Remove from heat and transfer to a bowl. Chill in the refrigerator.

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  • Whisk coconut milk, honey and nutmeg together in a bowl. Pour into an ice cream maker and freeze according to manufacturer's instructions until mixture has thickened, 10 to 20 minutes. Add chilled blueberry jam and churn until jam is well mixed into the ice cream, about 2 minutes more.

  • Transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Note:

Not all the ingredients above may belong on your paleo table. Substitute as needed for your own personal diet.

Nutrition Facts

267 calories; protein 2.3g; carbohydrates 21.3g; fat 21.1g; sodium 53mg. Full Nutrition
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