so i recently discovered the sheer AMAZINGNESS of the wonderful little machine that is the ice cream maker. if you haven’t tried making your own ice cream before, i’d highly recommend it! the prep is almost TOO easy for the satisfying tub of deliciousness you end up with.
as with any other type of cooking, making your own ice cream means being able to tweak recipes and flavor profiles to your own preferences. fruit sorbets, vegan ice creams, dashes of rum, avocados…you name it! the world is at your fingertips!
*a note though: if you’re planning on making vegan ice cream, using at least a can of coconut milk is a must to ensure a creamy texture. otherwise, you’ll end up with an icier ice cream than you may have expected.
—-LAVENDER BLUEBERRY COCONUT VEGAN ICE CREAM—-
~inspired by this lavender coconut agave ice cream recipe~
1 can coconut milk (about 1.5 cups)
2.5 cups almond (or any other non-dairy milk besides rice milk)
1.5 Tbsp dried lavender buds
1/4 cup dried blueberries
4 tsp vanilla extract
1/4 cup maple syrup or agave (use more or less depending on your desired sweetness)
1 Tbsp arrowroot powder (or cornstarch; this prevents it from becoming rock solid in your freezer)
a) if you haven’t used an ice cream maker before, you need to freeze the bowl preferably overnight. do this first.
b) heat coconut and almond milk in a pot on medium-high heat.
c) just before your milk starts to boil, reduce heat to low. add lavender buds, maple syrup, vanilla extract, and dried blueberries.
d) simmer for about 10-15 minutes. take a taste test to adjust flavor as you desire. once satisfied with the flavor, bring the milk up to a near boil again. in a bowl, add 1 Tbsp of arrowroot and dissolve it with the hot milk. after completely dissolved, add this to the rest of the milk in your pot and stir. turn the heat off and let cool.
e) once cooled, refrigerate overnight. when you wake up the next day and can’t wait any longer, pour your milk mixture into the pre-frozen ice cream machine bowl and follow your machine’s instructions. for the cuisinart one i’m using, i left it on for 35 minutes and voila! bliss.
**thanks for bearing with the crap photo quality…hopefully getting a better camera soon for more food obsession photo shoots!