Vegan Lavender Almond Raspberry Ice Cream

I love making my own home made ice cream! It’s so fun to just think of a flavor and then be able to make it and put into it whatever you want at the time! Since we are still in prime hot weather ice cream season, I decided to whip up a batch last weekend! The flavor I decided on was a Vegan Lavender Almond Raspberry Ice Cream!

For the base I used full fat coconut milk with almond butter to make it rich and delicious. I added in dates to sweeten it this time and a touch of vanilla and sea salt. I like the dates because I don’t always want to use regular sugar and they make it sweet without adding extra moisture (which would happen if I used a liquid sweetener). You just need a powerful blender with the dates like a Vitamix to get them really well blended.

I added lavender along with the other base ingredients. I love adding lavender to desserts lately, just a little. It is so fragrant and heavenly! After the ice cream was done churning, as I layered it into the container I added a sweet raspberry jam swirl!

This ice cream was so heavenly! Rich, creamy and delicious, scented with vanilla, almonds and lavender which was perfect paired with the jammy raspberry swirl! If you are looking for a heavenly home made ice cream, definitely give this Vegan Lavender Almond Raspberry Ice Cream a try!

Vegan Lavender Almond Raspberry Ice Cream
Makes 3 cups

Ingredients:

• 2 cups full fat coconut milk
• 2/3 cup smooth almond butter
• 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
• 1 tsp pure vanilla extract
• 1 Tbsp dried lavender flowers
• 1/4 tsp sea salt

Swirl:

• 3/4 cup raspberry jam

Instructions:

1. Combine the coconut milk, almond butter, 1 cup dates, vanilla, lavender and sea salt in a blender and blend until smooth.
2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
3. Spoon 1/3 into a freezer safe container with a lid, then drop 1/3 of the raspberry jam over that by the Tbsp.  Then pour the other 1/3 of the ice cream over that, then half the remaining jam, then the rest of the ice cream and rest of the jam and swirl with a knife.  Place the lid on and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.