Raw Berries and Lavender Ice Cream Float

I can remember having root beer floats as a child.  I loved the way the root beer fizzed around the ice cream and made it sort of crunchy on the outside while melting it into a delicious creamy concoction in my glass.  I admit I never actually tried any other sort of ice cream float besides that until I was an adult and I made a Berry Vanilla Lavender one last year and loved it!
It was not raw however and was a little too sweet for my tastes now, but I thought it would be wonderful if I created a new and improved version!  Last weekend I decided to, as it was very warm here and I was in the mood for ice cream. 
I had made some blueberry lavender ice cream and had some strawberry on hand as well, and I thought they would be perfect with a mixed berry "soda" I would create.
It ended up being 10x better than the other one because I used 2 delicious ice cream flavors and it was the perfect balance of sweet.  I definitely recommend this on a hot day this summer!

Berries and Lavender Ice Cream Float
Serves 1

1/3 cup mixed organic berries
2 tsp raw coconut nectar
1 tsp pure vanilla extract
1 tsp dried lavender flowers
raw blueberry lavender ice cream (recipe follows)
raw strawberry ice cream (recipe follows)
Sparkling water

Puree the berries, nectar and vanilla together.  Pour into the bottom of a large tall glass.  Scoop about 2 scoops of the strawberry ice cream into the glass, then 2 scoops of the blueberry, and pour the sparkling water over to almost the top of the glass.  Stir with a spoon, and enjoy!

Raw Blueberry Lavender Ice Cream
Makes about 6 cups

Ice Cream:
1 cup coconut water
2  cups organic blueberries
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
2 drops du Terra lavender oil
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 Tbsp dried lavender flowers

Add coconut water, to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, lavender oil and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Stir lavender into the base.  Pour into an ice cream maker and process according to directions. Remove from ice cream maker,  and pour into a freezer safe container with a lid.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Raw Strawberry Ice Cream

Makes about 6 cups

Ice Cream:
1 cup coconut water
2  cups organic strawberries
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid

Add coconut water, to a food processor, along with berries, cashews, coconut, agave nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour into an ice cream maker and process according to directions. Remove from ice cream maker,  and pour into a freezer safe container with a lid.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

Print Friendly, PDF & Email
(Visited 5 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

16 Comments
  1. Anonymous
    May 25, 2013 at 13:09
    Reply

    Sounds delicious, I can't wait to try it. <br />Thanks for the recipe.

    • May 25, 2013 at 23:16
      Reply

      Thank you, you