Coconut lavender popsicles with roasted fruit
Refreshing lavender-infused coconut milk and cream with the fruity roasted berries and stone fruit. Perfect ice cream for hot summer days.
Calories:
Equipment & Tools
- ice-cream maker (optional)
INGREDIENTS
Ice cream base
- 500 g heavy cream (> 30% fat)
- 250 g coconut milk (approx. 60% fat)
- 150 g unrefined sugar
- 2 tbsp vanilla paste (Nielsen-Massey)
- 6 lavender branches (flowers only)
Berries & Fruit
- 75 g blueberries
- 75 g raspberries
- 75 g peaches
- 75 g apricots
- 1 lemon (juice)
- 20 g unrefined sugar
- 40 g honey (acacia)
INSTRUCTIONS
Ice cream base
- To the medium pot add the heavy cream, coconut milk, sugar, vanilla paste, and lavender flowers. Put on medium heat and with continuous stirring warm it up enough to dissolve the sugar, around 5 minutes. It's ok if it boils but don't let it boil too long.
- Remove from the heat and transfer to a glass bowl. Cover so that it doesn't develop a thin "crust" layer and cool to room temperature.
- Once cooled transfer to the fridge and let it cool completely, preferably overnight.
Preparing the fruit
- In one smaller pot add the blueberries, raspberries, half the sugar (10g), juice of half the lemon, and half the honey (20g). Cook on medium heat while stirring for 8-10 min or until the fruit is broken down and the water from the fruit has mostly evaporated and you are left with a nice jam-like mixture.
- Cool to room temperature and transfer to a clean bowl, cover and refrigerate overnight.
- In a separate pot, add the apricots and peaches along with the remaining, sugar, honey, and lemon juice. Cook on medium heat while stirring for 8-10 min or until the fruit is broken down and the water from the fruit has mostly evaporated and you are left with a nice jam-like mixture.
- Cool to room temperature and transfer to a clean bowl, cover and refrigerate overnight.
Churning and assembling the ice-cream
- Churn the cream mixture in your ice cream maker according to its instructions.
- Take the popsicle molds out and to each add 1 tbsp of churned ice cream and 1 tbsp of fruit mixture. Once halfway filled use a thin skewer to fill the air pockets and swirl the mix a bit. Don't over mix it.
NOTES
- You can use fresh or frozen fruit.
- If you don't have an ice cream maker you can freeze the cream mixture for 1 hour. Within this 1 hour stir the mixture couple of times to get a more even texture with fewer ice crystals. The ice cream should set a bit but not completely. If it is still very runny leave it longer in the freezer. Once it has thickened you can proceed and add it to the popsicle molds as written in the recipe directions.
- If you don't want to make popsicles you can always churn the ice cream and interchangeably add the cream and fruit mixture in a large ice cream bowl. Swirl the fruit mixture with the skewer or dull knife to get nice patterns.
* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.