Looking for a light, summer dessert that’s not only delicious but healthy and soothing?
You’ll love this dairy free ice cream, rich in anti-oxidants and polyphenols thanks to the lovely wild berries. And on top of this, the addition of lavender essential oil not only delights your senses, but it’s soothing for your tummy and mind!
I got this idea of using essential oils in desserts after sampling Jenni’s specialty ice cream made with essential oils! It was divine… except it had milk, which is something I don’t usually do, and a lot of sugar! But I was intrigued by the use of essential oils, so I had to try … Just a little bit 🙂
You’ve probably never thought of using essential oils for cooking, but trust me, they could be very beneficial!
One word of caution though: only use 100% pure essential oils suitable for ingesting, such as the DoTerra brand (which is what I use). Also, a drop goes a long way, so don’t over do it as it could be over-powering. I only used 2 drops in this recipe and it was more than enough!
The result? A delicious home-made ice cream, packed with yummy vitamins and free of unwanted fillers!
Ingredients
♥ 1/2 cup wild blueberries ( frozen) – I find these in the freezer section at Whole Foods.
♥ 1/2 cup coconut cream ( whole fat)
♥ 1/4 cup cashew butter
♥ 1/2 lemon (juice)
♥ 5 tbs agave syrup or honey (or a combination )
♥ 2 drops lavender oil (use only 100% pure essential oil; I use DoTeterra)
♥ 2 tsp pure vanilla extract
~ Makes about 5 servings
How to Make
Blend everything together until smooth, poor in glass containers and freeze for 2 to 3 hours before serving.
Voila! Savor the soothing aroma of lavender in a guilt-free and refreshing summer dessert!