Best Lavender Blueberry Ice Cream Recipes

BLUEBERRY-LAVENDER SAUCE AND GINGERSNAP ICE CREAM CUPS

Steps:

• In a small sauce pan, bring the blueberries, lavender, sugar and cornstarch to a boil. Lower heat and simmer for 5 minutes. Remove from heat the stir in lemon juice and a dash of salt.
• *This sauce is also great for pancakes, pound cake or cheesecake!
• Gingersnap Ice Cream Cups:.
• Preheat the oven to 300 degree F. Grind the cookies in a food processor. If you don't have a food processor, place them in a zip bag and roll them with a rolling pin.
• Mix in the butter, sugar and salt. Spray a muffin tin with non-stick spray. Scoop about 2 Tb. of the mixture into each cup. Use a small cup to press each scoop of mixture, shaping it into a tiny cup. Bake the cups for 12-15 minutes. Allow them to cool, then lift them out with your fingers or a small knife. Makes 10-12.
• Place one scoop of ice cream in each cup and top with blueberry-lavender sauce.

NO-EGG BLUEBERRY AND LAVENDER ICE CREAM

Steps:

• 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.
• 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.

LAVENDER BLUEBERRY ICE CREAM

Steps:

• 1) Bring heavy cream, whole milk, lavender barely to a simmer over med heat. Let steep for 15mins, longer if you like lavender. Strain and add to blueberry puree later. 2) Cook the blueberries with the sugar until berries pop. No need to mash them. Add the cinnamon, and vanilla. Process in the blender until smooth. Add the milk mixture. 3) Chill in the refrig overnight until very cold. Process in the ice cream maker the next day.