Blueberry Lavender Gelato

Vegan Blueberry Lavender Lemon Gelato

This Vegan Blueberry Lavender Lemon Gelato is a delightful summer treat. If you’ve never tried using lavender petals in a recipe, you should!

Edible lavender petals can be found online (from Amazon and other retailers) or you may be able to find them in your local health food store.

Before you start: This recipe requires an ice cream maker. Be sure to have your ice cream maker barrel frozen before making this recipe. I use my machine on the gelato setting.

5 from 1 vote
Blueberry Lavender Gelato
Vegan Blueberry Lavender Lemon Gelato
Prep Time
35 mins
Cook Time
15 mins
Chill time
8 hrs
Total Time
50 mins
 
Course: Dessert
Servings: 6 servings
Calories: 648 kcal
Author: Gina Fontana
Ingredients
  • cups sugar
  • 3 tablespoons edible lavender petals
  • 2 cups dairy-free cream/creamer (I used Rippl)
  • 4 cups full-fat coconut milk, divided
  • ¼ teaspoon kosher or fine sea salt
  • 3 tablespoons arrowroot powder
  • 2 cups fresh blueberries
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons lemon juice
Instructions
  1. In a food processor/blender, combine the sugar and lavender petals and blend until the lavender turns to a fine powder. Empty into a bowl and set aside.
  2. Heat the cream and 2 cups of coconut milk in a medium saucepan over medium heat. Bring it to a high simmer but not a boil.
  3. In the food processor/blender, blend the remaining 2 cups of coconut milk with the sugar and lavender mixture, salt, and arrowroot powder.
  4. Add the lavender milk mixture to the saucepan and whisk to combine well. Continue to stir occasionally until the milk mixture is thick and sticks to the back of a spoon.
  5. Place the blueberries in the food processor/blender and blend until you have a blueberry puree.
  6. Remove the saucepan from the heat and stir in the blueberry puree, vanilla, and lemon juice. Strain the mixture into a large glass storage container and let cool. Once cool, cover and refrigerate overnight.
  7. The next day, whisk the gelato mixture, pour into an ice cream machine, and churn it according to the manufacturer’s directions. (Mine took about 20 minutes to churn.)
Recipe Notes

Before you start: This recipe requires an ice cream maker. Be sure to have your ice cream maker barrel frozen before making this recipe. I use my machine on the gelato setting.

Nutrition Facts
Vegan Blueberry Lavender Lemon Gelato
Amount Per Serving
Calories 648 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 30g 150%
Sodium 180mg 8%
Potassium 529mg 15%
Total Carbohydrates 75g 25%
Dietary Fiber 1g 4%
Sugars 64g
Protein 4g 8%
Vitamin A 1.2%
Vitamin C 12.2%
Calcium 5.4%
Iron 29.2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Blueberries Gelato Gina Fontana Lemon
0 shares
Previous Post

Gluten-Free Summer Corn Ricotta Salad

Next Post

Strawberry Banana Sundae Smoothie Bowls

Leave a Reply

Your email address will not be published. Required fields are marked *