Oh wow this blueberry lavender ice cream is a winner – and what a way to take advantage of summertime berry availability!  Can you tell blueberries have been a source of inspiration this summer?

The floral aroma of the lavender is so calming for the body and mind, and delicious! I added ginger powder for a little hint of spice and it rounded out the flavours so beautifully.

Homemade ice cream does take more than one day to make.  First, you’ve got to make your ice cream base and any sauces you’ll be swirling in and set them in the fridge to cool overnight; you’ve also got to set your ice cream churn in the freezer overnight. I use this Kitchenaid stand attachment which makes the process so super easy it’s not even funny.

The next day, it’s time to churn your ice cream, add in any additions, and let it set in the freezer for a minimum of 6 hrs before serving.

But trust me… the process is SO worth it.

Makes about 6 cups of ice cream


  • 2 cans coconut cream
  • ½ cup raw sugar or coconut sugar
  • ¼ agave
  • 1 cup blueberries + 2 tbsp agave, pureed
  • 1 cup blueberries + 2 tbsp agave + ½ tsp lavender, cooked into a sauce
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp lavender
  • 2 tsp ginger powder


Day 1 Instructions:

1. Start with the blueberry sauce.  Combine the blueberries, agave, and lavender in a small sauce pan and let the mixture come to a boil. Reduce heat and let this simmer for about 30 minutes until you’ve got a thick sauce.  Set the sauce aside to cool while you make the ice cream custard.

2. Next, get the blueberry puree ready.  Use an immersion blender or regular standing blender to puree together the second cup of blueberries with the agave.  Set this aside.

3. In a medium sauce pan, whisk together the remaining ingredients… the coconut cream, sugar, agave, vanilla, salt, lavender, and ginger powder.  Bring the mixture to a gentle boil, and whisk in the bluberry puree.

4. Let the mixture come to a boil again, and then reduce heat and let it simmer for 10 minutes, whisking once or twice.

5. Remove the custard from the heat and pour into a cooling container – I find a large glass pitcher works best.

6. Set your custard and blueberry sauce in the fridge to cool overnight.

7. Place your ice cream churn in the freezer to freeze overnight.


Day 2 Instructions:

1. Set up your ice cream churn and carefully pour all of the custard into it.  Set your churn to the appropriate setting – on the Kitchenaid attachment, this is the first and lowest setting, ‘stir’.  The ice cream will need to churn for 20-25 minutes and will just about double in volume as it does it’s thing. it will resemble soft serve ice cream when it’s ready – it’ll stiffen up even more once it sets in the freezer.

2. Pour in the blueberry sauce and churn/stir for one more minute.

3. Transfer the ice cream to an appropriate freezing container – I use the Pyrex 7-cup glass container with lid for this and its perfect.

4. Let this set in the freezer for at least 6 hours.

5. To serve, you’ll have to let your ice cream warm up out of the freezer for about 15 minutes or so before it’ll be soft enough to scoop – I’ve got to do the same thing whenever I bring home a Coconut Bliss treat!

Hint: We topped this ice cream with toasted sliced almonds and it was divine.