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Home / Dietary Consideration / Dairy-Free / Lavender Infused Cherry Ice Cream (Paleo, SCD, GAPS, Dessert)

Lavender Infused Cherry Ice Cream (Paleo, SCD, GAPS, Dessert)

July 6, 2014 6 Comments

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It is officially cherry season! Are you as excited about that as I am? Since I am in the Okanagan right now I can just head outside and pick some from my neighbour’s tree. It is glorious. I think I have given myself a cherry coma. If that is even possible. I am putting cherries in everything right now. With pork tenderloin, coconut butter, ground beef… you name it I have probably tried it. And so far I have not found a combination I haven’t liked. So to celebrate my current cherry obsession you are getting a cherry inspired dessert. This Lavender Infused Cherry Ice Cream is perfect for the hot weather, and has no added sweeteners so you can feel good about eating it. This one also contains grass-fed gelatin and is made without an ice cream maker so everyone should be able to make it. I hope you like it!

And keeping with the ice cream theme, this is a reminder to check out the amazing We Can All Scream for Ice Cream recipe book which can be purchased by clicking here!

As always to see even more recipes and health information please follow us on Facebook and Pinterest.

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Lavender Infused Cherry Ice Cream

This Lavender Infused Cherry Ice Cream is perfect for the hot weather, and has no added sweeteners so you can feel good about eating it. This one also contains grass-fed gelatin and is made without an ice cream maker so everyone should be able to make it.

Course Dessert
Cuisine American
Keyword cherry ice cream, dairy free ice cream
Prep Time 40 minutes
Cook Time 40 minutes
Freeze 4 hours
Total Time 5 hours 20 minutes
Servings 4 servings
Calories 366 kcal

Ingredients

  • 1 can full fat coconut milk
  • lavender flowers from 4 sprigs
  • 1 tsp organic vanilla extract
  • 1 pinch sea salt
  • 3 small ripe bananas (or 2 large ones should be fine)
  • 1/3 cup coconut butter
  • 1 tbsp grass-fed gelatin
  • 1 cup de-pitted and chopped cherries

Instructions

  1. Place a medium pot on low heat on the stove

  2. Add coconut milk, lavender flowers, vanilla extract and sea salt to pot

  3. Allow to come to a low boil and simmer for 10 minutes, stirring frequently

  4. Remove pot from heat, cover, and let sit for 30 minutes to let the lavender infuse

  5. Remove the lavender flowers (I used a small strainer)

  6. Place the pot back on the stove on low heat

  7. Add the ripe bananas and break into pieces

  8. Heat for a few minutes, stirring frequently to break up the bananas (you want to remove the chunks if possible)

  9. Add the coconut butter and stir well to combine

  10. Add the gelatin and stir well to dissolve the gelatin

  11. Add the cherries, stir well and allow to simmer for another 5-10 minutes

  12. Remove from heat and let sit for 5-10 minutes to allow flavours to blend 

  13. Stir once more and transfer ingredients to a freezer safe bowl and place the bowl in your freezer

  14. Freeze for approximately 2 hours, stirring every 20-30 minutes

  15. Serve and enjoy! Keep this in the fridge if you don't eat it all right away

Recipe Notes

Make sure to purchase culinary-grade lavender.

Nutrition Facts
Lavender Infused Cherry Ice Cream
Amount Per Serving
Calories 366 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 20g125%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 31mg1%
Potassium 560mg16%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 15g17%
Protein 6g12%
Vitamin A 86IU2%
Vitamin C 11mg13%
Calcium 42mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Vegan Sun-Dried Tomato Pasta

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Whole30 and Paleo Sloppy Joes

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Reader Interactions

Comments

  1. Katja

    July 10, 2014 at 4:01 pm

    This ice cream looks lovely! I can't wait to try it. Local, organic cherries are just coming to our Farmer's Market!

    Reply
  2. Erin Carter

    July 10, 2014 at 4:04 pm

    Thanks Katja! Let me know what you think 🙂 I love cherry season!

    Reply
  3. Phoenix Helix

    August 21, 2014 at 1:18 am

    I've come to believe that lavender makes everything taste better! Thanks so much sharing this recipe at the Paleo AIP Recipe Roundtable. I hope you'll join us again.

    Reply
  4. Erin Carter

    August 21, 2014 at 1:47 am

    I know I have just discovered the wonders of lavender! I will definitely join your roundtable again. Happy to participate 🙂

    Reply
  5. Anonymous

    July 19, 2016 at 3:38 am

    Is it possible to substitute the banana in your coconut milk ice cream recipes or leave out?

    Reply
  6. Erin Carter

    July 19, 2016 at 3:59 am

    I have never tried either. The bananas make up a large portion of this so I wouldn't dare just leaving them out. Not sure what you could substitute that would give a similar consistency though? good luck if you try anything else.

    Reply

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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