Insert some introductory paragraph about vegan strawberry lavender ice cream here. Something about how it's the perfect summer treat. I'm supposed to write to please the SEO gods but my kitchen efforts are an act of self love for my own pleasure, and I've long since accepted the trade off with regards to exposure.
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Anyhoooooo, I've adjusted this vegan strawberry lavender ice cream recipe over the years, mainly in swapping out liquid ingredients depending on textural preferences (and what ingredients I've got to hand) at the time of making.
The initial recipe calls for oil to impart of a rich and creamy consistency. The new recipe I've also added is more icy in texture, somewhere between the consistency of a sorbet and ice cream. When it comes to fruit based frozen treats, I enjoy course textures as much as I love fattiness. Feel free to swap part or all of the nondairy milk in the icy version for vegan double cream if you crave a more rich mouthfeel.
If you've never eaten lavender, it tastes nearly exactly as it smells - like peppery minted pine with a woody undertone. As bold a spice as it may seem, lavender is not at all overpowering if used in small quantities. Its addition in this dairy free ice cream recipe imparts a floral kick to take the dessert up a notch. Give it a try, and if you like it then you can also check out my recipe for lavender lemonade.
Strawberry lavender ice cream (creamy version)
Ingredients
- 200 millilitres unsweetened non dairy milk
- ½ tablespooon dried lavender
- 200 millilitres vegetable oil
- 400 grams strawberries hulled
- 80 grams sugar ¼ cup + 2 tablespoons
- 1 tablespoon lemon or lime juice
- 2 teaspoons liquid glucose optional but improves texture
- A couple pinches salt
Instructions
- Heat the milk in a small saucepan to medium heat. Add the lavender flowers, remove the pan from the heat, cover, and leave to cool for an hour. Sieve the flowers, pressing out any excess liquid, and refrigerate the lavender infused milk until cold.
- Once the milk is cold, add it to a blender or food processor and, while running, slowly pour in the oil until the milk thickens to a consistency of single cream. You can also use a stick blender to achieve the same effect.
- Blend the remaining ingredients into the cream, and refrigerate for an hour or so, until the liquid thickens a little bit and is chilled.
- Pour the the mixture in your ice cream machine and process according to the manufacturer’s instructions.
Strawberry ice cream with lavender (icy version)
Ingredients
- 400 grams strawberries hulled
- 100 grams sugar
- 1 tablespooon lemon or lime juice
- 400 millilitres non dairy milk I use Oatly Barista
- ½ tablespoon dried lavender
- ¼-½ teaspoon guar gum optional, but improves texture
- 14 grams liquid glucose 2 teaspoons
- couple pinches salt
Instructions
- Halve the strawberries and place them in a bowl. Mix with sugar and lemon/lime juice. Cover and leave for a couple of hours until bright red and watery.
- Heat the non dairy milk in a saucepan, stirring constantly to avoid scalding. As soon as it begins to simmer, turn off the heat. Add the lavender, give it a stir, and place a lid on the pan. Leave to cool for an hour.
- Strain the milk into a glass jug or container that holds 1 litre. Discard the lavender. Place the strained milk in the fridge, covered.
- When the strawberries are macerated, blend in a jug or use a stick blender. If you're using guar gum, add it while blending. Mix the glucose syrup and salt through.
- Add the blended strawberries to the lavender milk and continue to refrigerate for several hours until very cold.
- Churn per your ice cream maker's instructions.