1½ cups North Bay Produce Blueberries
2 cups heavy cream
1 can coconut milk
1 cup low-carb sweetened condensed milk or mascarpone cheese
½ cup granulated allulose or other low-carb sweetener
2 tbsp Vodka
2 tbsp culinary lavender
Prep Time: 30 mins
Chill Time: 4 hrs
Servings: 10
1Place a 1 lb loaf tin (6" x 4" x 3") in the freezer.
2In a medium saucepan, add the cream, coconut milk, and lavender buds and place on medium heat. When it looks like the mixture is about to boil, remove from heat.
3Let the mixture steep for 15 minutes.
4Place North Bay blueberries into a blender and blitz until smooth. Strain the cream mixture into a medium bowl to remove the lavender buds.
5In another medium bowl, add the low-carb sweetened condensed milk (or mascarpone) and allulose and whisk until smooth.
6Pour in the infused cream mixture and vodka, whisking to combine. Add the blended berry mixture and stir until you have an even color. Remove the tin/container from the freezer and pour the mixture into it. Cover with clingfilm and freeze for at least 4 hours.
7Take tin out of the freezer 15 minutes before scooping out ice cream and serve with fresh blueberries and lavender. Enjoy!
To learn more about North Bay Produce, visit www.northbayproduce.com
