Every year, on the third Sunday of July, we celebrate National Ice Cream Day.
We know, we know. It seems like every other day is a national food holiday… But if these holidays give us a reason to indulge in our favorite sweets and treats, we’re more than happy to hop on the bandwagon.
Draper James friend Melissa Haithcock, Nashville gal and blogger behind A Happy Healthy Heart, agrees with us completely, deeming National Ice Cream Day “a day that should never go un-celebrated.”
She even created a Blackberry Lavender Ice Cream recipe we’ll be eating today, all summer long, and maybe (probably) all year.
Read on to hear Melissa’s take on all things ice cream and steal her delectable recipe.
Tell us about this recipe.
The first time I made this recipe, I was amazed at how delicious it tasted. The combination of tart blackberries and creamy coconut with a splash of lemon and dash of lavender really is a showstopper. It’s perfect for summer!
What do you think is the best way to celebrate National Ice Cream Day?
Ice cream has a way of bringing people together and I don’t believe anyone can think of ice cream without smiling, so it is definitely a happy day. My ideal way to celebrate would be to get together with friends and have an ice cream making party.
You could start with base flavors and each person could add a little twist. While the ice cream was setting in the freezer, an afternoon of backyard games would be the ultimate way to celebrate.
Do you have a favorite kind of ice cream?
My favorite ice cream flavor has to be anything with peanut butter in it. Whether you add chocolate, berries or something more out-of-the-box, I’ll come running as long you add peanut butter.
Do you have a go-to place to get ice cream in Nashville?
I do! I don’t eat dairy so finding non-dairy ice cream can be a chore. But some friends of ours opened a vegan ice cream stand this year called KoKo’s Ice Cream, and it is knock-your-socks-off good. Even if you do eat dairy, you must try it! The flavor combinations and texture of the ice cream are out of this world.
Recipe for A Happy Healthy Heart’s Blackberry Lavender Ice Cream
Ingredients
2 cans full fat coconut milk
½ cup raw sugar or maple syrup
2 tbsp. cornstarch (or 1 tablespoon arrowroot starch)
2 tsp vanilla extract
½ tbsp. sea salt
2 tbsp. lemon juice
1 heaping cup frozen blackberries
½ cup water
Fresh lavender
Directions
If you are using an automatic ice cream machine, prior to preparation, make sure the machine’s ice cream bowl has been freezing for at least 24 hours. It should be completely frozen solid. Also, shake the coconut milk cans very well; the contents will need to be incorporated.
Pour blackberries, water and lemon juice into a small sauce pan and set on high temperature. After about 5 minutes, the berries will begin to break down and create a sauce. Continue to cook on high for another 15 minutes or until the mixture has created a jam-like consistency. Remove from heat.
Once the blackberries have cooled, pour into a blender and blend until smooth. You may need to add another ¼ cup of water, depending on how thick the mixture is.
Heat 1 ½ cans of coconut milk in a large pot over low heat.
In a small bowl or measuring cup, combine remaining ½ can of coconut milk with starch. Stir and allow to sit for 5 minutes.
Stir starched mixture into warmed coconut milk mixture. Add in sugar and stir. Allow to cook until mixture has become thick, almost pudding-like. I have found this takes about 20-30 minutes. You will know that it is the right consistency when the mixture stays on the mixing spoon for a few seconds without dripping off.
Remove from heat and stir in vanilla. Pour mixture into a glass bowl, and add the blackberry mixture. Stir until well combined. Cover, and allow to cool in the refrigerator for at least 3 hours, but preferably overnight.
Once mixture is cool, use with ice cream maker as per manufactures instructions. I’ve noticed if it churns too much it gets icy so be sure to keep an eye on it. While its churning, add in a sprinkle of fresh lavender; I use a little over 1 tbsp.
Now, remove the ice cream from the machine and pour into scooping pan (I use a loaf pan).
Using a spoon, swirl blueberry mixture into ice cream. You may not use all of it, but put as much as you desire.
Cover the pan, and freeze for another 2-3 hours. If you have the time to stir it every hour, it will help it to remain super creamy.
Remove from freezer, allow to thaw for a couple of minutes, and enjoy!
