A Totorolly tasty treat that’s light, refreshing and super easy to make! I drink at least half of a Lavender Love kombucha every day (both for the flavor and the probiotic benefits), and one day, while enjoying it, I had the idea to try adding it to my ice cream. Lavender naturally has a slightly spicy floral aroma with a hint of lemon, so it combines beautifully with the sweet and tart flavors of wild blueberries. The fermented kombucha adds a lovely fizziness to the finished ice cream that almost reminds me of an ice cream float. This is the perfect flavor for a hot summer day, or anytime you are craving a treat that’s not too sweet. If you don’t want to use kombucha, you could swap it out for lavender tea or soda (just be aware that the sodas can contain a lot of sugar, so you will want to skip the stevia in this recipe if you go that route).
This post contains affiliate links to some of the products mentioned. Luxe and the Lady is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com . This helps to pay for the ingredients used to make even more cute, smiling treats :), and doesn’t cost you extra to use.
1 14 oz. can full fat coconut milk or container So Delicious Culinary Coconut Milk
1 14 oz. can coconut cream*
8 oz. lavender kombucha, soda or tea
2 cups frozen wild blueberries
~ 1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
7-9 drops pure stevia extract, or 2-4 TB pure maple syrup (sweeten to taste)
A pinch of sea salt
*I like to use Trader Joe’s brand coconut cream because you can simply open it and scoop the cream out, but if you are using another brand store it upside down in your refrigerator the night before making the ice cream.
Marzipan (you can make your own using honey)
Freeze dried blueberries
*You can use Non-dairy white chocolate to make this recipe completely vegan.
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