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Blueberry Lemon Lavender Ice Cream (Vegan)

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Diet: Vegan


Creamy, delicious and completely dairy free! Lavender adds a slight floral sweetness.



  • 1 cup unsalted cashews, soaked 2 hours at room temp
  • 1 can (13.5 oz) full fat coconut milk
  • 1 1/2 cups fresh or frozen blueberries + 1/2 cup frozen blueberries to mix in
  • 2/3 cup lavender infused agave syrup*
  • 1 tbsp vanilla extract
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tsp lemon zest
  • 2 drops lavender essential oil (optional)

Lavender syrup:

  • 3/4 cup agave syrup
  • 8 stems of lavender flowers


Lavender syrup:

  1. Add the syrup and lavender to a small saucepan and bring to a simmer for about 30 seconds. Remove from heat, cover and let infuse 30-40 min.

Ice Cream:

  1. Soak cashews in room temperature water for 2 hours. Drain and rinse.
  2. Pre-cool ice cream maker if necessary.
  3. Combine all ingredients in a high speed blender and blend until creamy. We typically go through two full blend cycles to ensure all cashew and blueberry pieces are well incorporated.
  4. Pour mixture into ice cream maker, press start, and try to wait patiently!
  5. Add 1/2 cup frozen blueberries when machine indicates, or fold them in once ice cream is finished. Transfer ice cream to a freezer-safe sheet pan, cover, and let harden for a few hours. Remove from freezer about 5-10 minutes before scooping. Enjoy!
  • Category: Dessert
  • Cuisine: American