1. Can I use a different milk besides coconut?

Yes! Almond milk or cashew milk can work as substitutions, but the creaminess may differ.

2. Is the lavender taste strong in this recipe?

The lavender adds a subtle floral note, enhancing the blueberries. If you prefer, you can reduce the amount of lavender in the recipe.

3. How long does the ice cream last in the freezer?

If stored properly, it can last for about 2-3 weeks in the freezer, though it’s best consumed within a week for optimal texture.

4. Can I make this without a Ninja Creami?

Yes, you can blend the frozen mixture in a regular blender or let it thaw slightly and stir by hand, but the texture might not be as creamy.

5. Can I add other fruits to the recipe?

Absolutely! Feel free to experiment with strawberries, peaches, or even mango for a fruit twist! Just adjust the sugar levels based on the sweetness of the fruit.

Sugar Free Blueberry Lavender Ice Cream

Description

A refreshing vegan and dairy-free ice cream combining sweet blueberries and floral lavender, perfect for summer indulgence without the guilt.

Ingredients

Scale

2.5 cups canned coconut milk
1/4 cup evaporated coconut milk
1 teaspoon vanilla extract
1/4 cup powdered sweetener
1/4 teaspoon guar gum
2 tablespoons dried lavender
1/4 cup fresh blueberries
1 teaspoon lemon zest
A pinch of salt (1/8 teaspoon)

Instructions

Measure all ingredients accurately.
Combine coconut milk, evaporated coconut milk, vanilla extract, powdered sweetener, and guar gum in a saucepan.
Whisk the mixture while cold, then heat on medium until dissolved.
Add dried lavender and simmer for 10 minutes to infuse.
Blend a couple tablespoons of the mixture with fresh blueberries until smooth.
Strain the infusing mixture to remove lavender.
Whisk together strained mixture, blueberry blend, lemon zest, and salt.
Freeze the mixture in a Ninja Creami pint for 24 hours.
Process in the Ninja Creami using the