Now it’s the middle of August, and I’m wondering where the summer has gone – didn’t it just begin? Somehow it passed without my even realizing it. Fortunately, here in Southern CA the best months of summer are actually September & October, so I haven’t completely missed out. Walks on the beach, here I come!
This recipe is one that I’ve been wanting to recreate ever since my trip last month to NYC and fabulous dinner at Pure Food & Wine. Served alongside the raw cardamom cake was this amazing blackberry lavender ice cream – and it was incredible! I loved the simple yet sophisticated flavors and the light creaminess. Now if only I can make the cardamom cake to go with it….
But in the meantime, here’s my version of the ice cream ~ so delicious and so easy to make… and a perfect way to keep the flavors of summer around.
This is my mostly-raw version, mostly because I didn’t have any agave so used maple syrup. Use raw agave for a completely raw recipe.
Blackberry Lavender Ice-Cream
- 1 cup raw cashews
- 2 cups water
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 1 pinch Himalayan salt
- 1 pint blackberries
- 1-2 drops lavender essential oil (make sure you use therapeutic-grade, food quality essential oil)
Blend the first 5 ingredients in the blender (cashews through salt). Add the blackberries and blend well, then add the lavender oil and blend for a few more seconds. I used 2 drops of oil and the result was a fairly strong lavender flavor – for a lighter taste, start with 1 drop and go from there.
Place in an ice-cream maker and follow the manufacturer’s instructions, or use this method.