3 Feb 2012

lavender ice cream with dark chocolate

Luscious, light, and lovely. That's what this ice cream is.

Oh my goodness. It's better than any ice cream I've ever made; and guess what. It's full of raw whole foods that will bring you closer to excellent health. There's not much else to say about it. I suggest you make it ASAP, and enjoy the wonders our planet full of plants has to offer. 

No stealing the milk of another species here! Nor is there any disease-causing refined sugar, or freaky-deaky preservatives and stabilizers. Just some coconut, cashews, chocolate and lavender!

Before I made my lavender cheesecake, and now this ice cream, I didn't think I'd dig the taste of lavender in my food. 

I was wrong.

It's divine! I've grown up with the smell of lavender emanating through the garden and home. My aunt is also a lavender NUT, so whenever we visit each other you can bet there will be lavender gifts involved. 
I also use lavender oil to calm my nerves, keep my skin clear, scent my baths, and put me to sleep! It's a wonderful flower with endless uses. One of which being flavour! I want YOU to experiment with lavender in your food. Seriously. You won't regret it. 

It brings out this dimension in desserts I didn't know existed. Light, summery, delicate notes that remind you of the sun, wicker chairs, and busy bees traveling from flower to flower in the afternoon light. 

Okay so I said there wasn't much else to say and then wrote a paragraph... my bad. 
Bottom line: make this ice cream! 

(By the way I'm just using my basic raw ice cream recipe and adding a few things.)

lavender ice cream with dark chocolate: makes 3-6 servings

2 cups soaked raw cashews 
Coconut meat from 2 young Thai coconuts (1-2 cups)
1 cup of water
1 cup agave/honey/maple syrup
Seeds from vanilla bean
2 Tb vanilla extract 
1/2 teaspoon salt
1/4 cup plus 1 T or so of coconut oil, melted
3 teaspoons dried lavender
1 bar dark chocolate, roughly chopped (optional)

Blend all ingredients except coconut oil and chocolate in your blender (Vita-Mix works best!) until smooth and creamy. Add in the coconut oil and blend until the chocolate chunks are the size you want, and the oil is mixed in. 
Try it now... Yeah. I know. 
Feel free to add some lemon to this - I bet it would taste heavenly.

Now try to resist eating it all before it's frozen: if you have an ice cream maker use that. 
If not, stick it in the freezer and stir it every 30 or 60 minutes until it's solid.


Anonymous said...

beautiful photos !

Em von Euw said...

Thanks so much! =)

Unknown said...

sounds amazing. :) How long do you soak the cashews?

Em von Euw said...

thanks, maya =) 3-4 hours will be fine, but overnight would be better - it makes the ice cream creamier.

n said...

This might be a dumb question, but I am very new to raw vegan living and after reading this recipe, I was sooo excited to go buy the ingredients needed to make it, but I had a little trouble finding some - I was wondering if you could tell me a good place to find organic dried lavender?

Em von Euw said...

No such thing as dumb questions! We grow our own here then dry it when it's ready but I'm sure there's tons of places online.

Like here: http://www.amazon.com/Starwest-Botanicals-Organic-Lavender-Flowers/dp/B003AYEHIO/ref=pd_sim_lg_5

Anonymous said...

I made it with ground almonds instead of coconut , best ice-cream ever ! thank you !

Anonymous said...

Oh my gosh, this is so unbelievably delicious! Thanks so much for sharing this recipe. Can't wait to serve this up at our next dinner party. From Heather, Canberra, Australia

Unknown said...

Hi! This looks amazing :) I noticed that it's a bit different from your "best ice cream ever base" though (water instead of almond milk, more agave, etc)...I'm wondering what the difference is in the final product (and I'm guessing you like this one better??)

Also, are you measuring the 2 c cashews before or after soaking?

Thanks so much!

Lady of the Woods said...

wow, I just made this and the stuff is amazing and yeah, difficult to let freeze before consuming. The only thing is the flavor of the lavender didn't "show up" in the ice cream. Usually lavender can take over and I was hesitant to add the 3 tsps, but I did and it didn't have a lavender flavor. Next time I think I'll grind them up and then use.
I'm checking out other recipes you have. Gorgeous blog and thank you Mother for Em!