Boysenberry Lavender Ice Cream {AIP, GAPS, SCD, Paleo}

I’m running on high at the moment. After months of watching the husband going about his daily ritual meet ‘n greet with the mailman, coupled with fidgeting in between times, we finally have our Permanent Residence papers. Oh Canada, what have you only gone and done, hehe? That loooong awaited large brown envelope arrived yesterday and by 8pm last night four little maple flags in hands and stamps in passports were all ours. (My lovely friend Marusha jokingly says I may need to duplicate my blog in French now!!) Of course there will be celebrations. There will be cake but in the meantime, my friends, we have ice cream!

Are you familiar with boysenberries? Plump and luscious berry jewels that resemble blackberries in colour and a satisfactory blend of blackberries and raspberries in flavour, you can usually find them in the freezer department (I’m thinking this brand) whilst you await your local farmer to bring them to market. So my girlie wanted ice cream the other day and, not in the mood for declining (because, to be frank, I quite fancied a bowl myself) we had a bit of a discussion. Let’s have berries. Oh yes, that would be good. What type today? Hmmm, let’s have the boysenberries for a change. What shall we put in there to make it a bit different? Oh look, we have lavender in the cupboard, that would be fun! And my, oh my, oh my, the combination is a cracker – you have got to try this!

boysenberry lavender ice cream
If you can’t find boysenberries (have a good look in the freezer department too), then choose the same quantity of blackberries instead, or 2/3 blackberries and 1/3 raspberries.
(serves 6-8)

2 cups /8 oz (225g) boysenberries, fresh or frozen
2 cups coconut milk
1 tbsp lavender blossoms, extra to decorate if desired *
1/4 cup raw honey
generous pinch sea salt

Put all your ingredients into a blender and blitz till completely smooth. Put into the fridge to chill, two hours or more. Next, pour into an ice cream maker and churn, following the instructions in your manual. If you don’t have a machine, then put the mixture into a freeze proof container and freeze till nearly firm. Beat with a whisk until smooth again and return to the freezer. Repeat two or three times and then leave to freeze. Freezing in this manner results in larger ice crystals and a less creamy texture, but it will still be utterly delicious.

* Important Note : Make sure to buy food grade lavender so you know you are buying unsprayed!