Peaceful Purple Ice Cream

Peaceful Purple Ice Cream

I attempted to do my first SOS Challenge last month with carob.  I wound up with a wicked case of glutening because my carob came into contact with gluten during processing.  Somehow, I missed this important warning on the package when I bought it to use for a recipe test and I didn’t have any outward symptoms when I ate the cookies from the recipe test.  After ingesting a total of 5 tablespoons of the tainted carob chips and feeling like crap by the end of the day, I was done with carob.  I decided to wait it out for the next challenge and it is here.  BLUEBERRIES!

I have to say a big thanks to Ricki (Diet, Dessert and Dogs) and Kim (Affairs of Living) for putting together the SOS Challenge.  I’m hoping as I participate in it more, that it will stretch the limits of my creativity in the kitchen.

I still have ideas for blueberries, but this was the first one I was able to get to do easily.  It was going to just be blueberries.  Then, blueberries with mint.  Then, blueberries with a blueberry sauce swirled in (which can still be done easily with this recipe).  But, I was looking at my spice rack and thought, I haven’t used my lavender in a while.  I know blueberries are the star with the challenge, but if you aren’t using lavender in the kitchen with your food, you are missing out on a great experience.  My first time using lavender was with a Lemon Lavender bundt cake during my gluten-filled days.  It was amazing.

Back to blueberries.  I love ’em.  Blueberry muffins.  Blueberry pancakes.  Blueberries raw and all on their own.  They are definitely my favorite berry.  They are rich in antioxidants, Vitamin C, potassium, magnesium, and phosphorus.  Proof that good things come in small packages.

Peaceful Purple Ice Cream (raw, dairy-free, egg-free, vegan option)

2 cans full fat coconut milk, chilled (I used 365 organic coconut milk, 13.5 ounces each)

1 pint blueberries, washed and dried

1/2 cup raw local honey (vegan option – sub agave syrup, pure local maple syrup, brown rice syrup or another sugar sub of your choice)

1 tablespoon lavender (you can use more or less depending on your preference and comfort level with using lavender in your food)

Place chilled coconut milk, blueberries, and sweetener in a food processor and leave it on until all the ingredients are well blended.  Transfer to a pre-chilled ice cream maker and churn for at least 20 minutes.  Add the lavender the last 5 minutes of churning.  If you choose to make a blueberry sauce or puree to swirl in, add it right after churning and swirl in with a spoon.

This post is linked to Friday Foodie Fix at The WHOLE Gang. 



  1. This is less purply than I expected given the title 😉 but it still looks and sounds great. I admit I’m one of those rare non-blueberry lovers (for the moment anyway), but this ice cream might change my mind!


    • Well, I didn’t want to make it TOO purple! You can add, but you can’t take away! 😀 No blueberries for you? So sad, Shirley! I hope the time comes where you do like them. 😀

  2. Just beautiful. And so pretty! What a great way to highlight blueberries (and lavender color & taste). 🙂 Thanks so much for this lovely entry to the SOS Challenge this month! (And wow, I am so sorry about the carob. . . they really should make those warnings larger!!)

  3. Debi, I felt a little silly after leaving my comment. After all, I did make a fabulous blueberry pie last year. I really enjoyed it, but still am learning to love blueberries for the most part. But yesterday thinking of you and the SOS challenge, I picked up some blueberries. Then today I saw our youngest baker from my support group selling her homemade blueberrry muffins (made using her family’s own blueberries) at the farmers market. They looked very good. So just now I whipped up a light blueberry banana smoothie. It’s delish! And I’m getting in those antioxidants and other natural goodness, thanks to you. 🙂


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