Dairy-Free Honey Lavender Ice Cream | No Churn SO CREAMY!

Dairy-Free Honey Lavender Ice Cream | No Churn SO CREAMY!

August 4, 2019 2 By William Morgan


– Hey and (in foreign language), ChihYu from I Heart Umami. Last time we made
dairy-free fudge popsicles, and you guys seemed to like it very much. So this time I want to share another dairy-free ice cream recipe. It has a creamy, milky, and soft texture base. And to make it really dreamy, it comes with some blueberry
lavender honey sauce. It’s absolutely delicious. You don’t need an ice cream machine. You also don’t need to
stir it every 15 minutes. All you need is just a simple trick. Let me show you how. We’re going to need full-fat coconut milk, dairy-free creamer, salt, cashew butter, and honey. This will be the base
flavor of our ice cream. Add everything into a blender … (soft music) and blend until smooth. (soft music) The consistency will be
similar to a thin milkshake, but trust me, once it’s frozen, it’ll be perfect. Pour the mixture into ice cube trays and freeze until solid. If your tray comes with lids, use that. For the honey lavender blueberry sauce we will need culinary grade lavender flower buds and blueberries. Cook over medium low to low heat for about six to eight minutes, until the berries start popping. You need to stir them periodically. (soft music) Sweeten with a touch of honey. You can also use any keto
sweeteners if you like. Now pour the mixture over a large mesh strainer over a bowl. Press the berries to extract the juice until you no longer
can extract any liquid. You should get about 2/3 cup
of lavender blueberry sauce. Now just discard the solids. Store this beautiful
sauce in a glass container in the fridge until ready to use. You can use this blueberry lavender sauce over yogurt parfait, waffles, or pancakes. It’s absolutely delicious. Now this is the next day. I’m gonna check out the
milky ice cream mixture that we made yesterday. Now only do the following
right before serving, so your ice cream will
have the best consistency. Pop the cubes into a high speed blender. Select the ice cream
button to crush the cubes. (soft music) You can serve it over a bowl. (children cheering) Or over the ice cream cone. And don’t forget about our honey blueberry lavender sauce. (soft music) Oh, wow, it’s so milky, creamy smooth. It’s not heavy at all. And I can taste the honey lavender sauce. It’s not overpowering. It’s absolutely beautiful. I feel like I’m so fancy, as if I’m in an English garden. This is a really wonderful summer treat. And it’s No Churn and dairy-free. And you can add all the toppings. For example, strawberry compote, yum. Or top with little toasted nuts. Excellent, you get the point. I had a lot of fun making ice
cream with you here today. Again, you can find the
recipe on my website in the description box below. Again, my name is ChihYu
Smith from I Heart Umami. I’m here to share recipes
that I grew up eating and make them low carb, gluten-free, and Paleo-friendly. Check out more of my videos here to learn how to make
Asian-inspired Paleo recipes, so that you can enjoy
the food that you love while staying healthy and fit. Thanks for watching. I will see you in the next video.