Nothing like the smell of fresh sea air.... or is that trans fat that I smell? Yup, all these wagons driving along the beach selling either fish or junk food. I always have to bring my own food along almost everywhere we go!
This time I brought along pasta, fruit and raw cookies made with nuts, hemp seeds, dates and dried cranberries. Okay, it's hard to bring along ice cream but I tell the kids I'll make them ice cream when we get home. I'm experimenting with new ice cream recipes and it makes the kids happy. It makes me happy too!
What I like most about beaches are the shells. I carried a bag of shells home- it weighed a couple of kilos and Frank thought I was crazy but then again he's a man and I'm a woman. I already have quite a shell collection in my garden!
I also like lavender in the garden and this year I decided to use the flowers for a recipe. If you feel that eating lavender would be like eating a bar of soap then you do have a point. Still I love this ice cream and it's worth trying it out. If you really need to get used to the idea then use only one tablespoon of lavender instead of two. The lavender flowers were cooked in the milk and then strained. Lavender and chocolate is actually the perfect combination and adding organic dark chocolate will make the ice cream tempting for everyone.
When I make my own ice cream I usually like to blend coconut milk with soy milk. It's been ages since I bought a box of soy milk (I make my own nut milks now), but I've had such good results with soy milk for ice cream in the past. Still, I'm certainly playing around with the idea of making a nut ice cream instead soon, so for those who don't want to use soy I'm sure nut milk is a good alternative.
In this recipe you won't taste the coconut milk but you will notice how it makes the ice cream creamy and rich. Although it may feel like a challenge to make vegan ice cream, I have to say that in general I've only had good results so far and once you know the basic ingredients it's simple to make.
If you don't have an ice cream machine then you can place the fluid in the freezer and occasionally mix it as it gets hard- I can't say from experience how this works. Home-made ice cream does usually end up hard when frozen. Just simply let the ice cream soften a bit before digging a spoon into it.
If you don't have arrowroot powder then you can still make vegan ice cream without it. The arrowroot powder does something with the consistency of the ice cream. It becomes thick, creamy and easier to scoop into neat ice cream balls.
1 1/2 cup coconut milk 1 1/2 cup soy milk 2 tbl arrowroot powder 4 tbl maple syrup 2 tbl agave syrup 1/2 tsp organic vanilla bean powder 1/2 cup organic dark chocolate (cut into chocolate chips) 2 tbl fresh lavender flowers
To prepare the flowers cut them off the stems and rinse them in water. Cut the flowers so that you can measure them in the measuring spoon and place the flowers in a pan.
Set aside about 1/4 cup of the soy milk in a small bowl. Add the arrowroot powder to this cold milk. The arrowroot powder will settle to the bottom if you leave it to stand for a while, so don't forget to stir before using it.
Place the rest of the soy milk and coconut milk in the pan with the lavender flowers. Turn the heat on and slowly bring the milk to boiling point. Turn the heat off.
Work quick now. Strain the milk to remove the flowers. While the milk is still hot pour in the arrowroot mixture and whisk the milk which will become thick.
Now also stir in the syrup and vanilla powder. Let the mixture cool and become cold in the fridge. Then mix in the chocolate chips.
Continue to make the ice cream in the ice cream machine.