Blueberry Lavender Banana Ice Cream
As much as I LOVE getting ready for the fall, I often struggle with feeling overwhelmed this time of year. Late August / early September feels like the start of a new year (an association hard-wired into my brain from years of school, I’m sure)—a bittersweet time that has always been, for me, equal parts comforting and anxiety-inducing.
The end of summer usually brings a rush of projects and activities, but it’s exceptionally busy for me this year. Has anyone else been experiencing the same thing?!
While I’m so excited and grateful for all the things going on in my life right now, I’ve been feeling a little drained and overwhelmed. As a Highly Sensitive Person, I need more time and space to recover from high-energy activities and interactions (no matter how amazing they may be!!) than the average person would.
To take care of myself, I’ve been trying my best to take regular breaks, say “no” more often, and let go of feelings of guilt that arise when doing so. It is perfectly okay to take time for yourself and your mental health, no matter how busy you are. Your well-being should always come first.
And speaking of self care and well-being, today I’m sharing a refreshing, summery dessert recipe that will nourish your body and spirit—Blueberry Lavender Banana Ice Cream!!
This recipe is dairy-free, vegan-friendly, and sweetened with maple syrup. The base of the ice cream is frozen banana, blended with zingy lemon and soothing lavender and homemade blueberry swirl.
It’s a perfect way to enjoy those sugary sweet summer blueberries before the end of the season—which pair beautifully with floral, aromatic lavender.
Blueberry Lavender Banana Ice Cream
Serves 2
Ingredients:
For the blueberry swirl:
1 cup blueberries
2 tsp lemon zest
2 tsp lemon juice
2 tsp maple syrup
Pinch salt
Other ingredients:
4 medium bananas, frozen
Splash oat milk
1/4 cup maple syrup
2 tsp dried food-grade lavender, crushed
2 tsp lemon zest
2 tbsp lemon juice
1 tbsp vanilla extract
Handful of blueberries
To make:
Make the blueberry swirl. In a small saucepan, combine the blueberries, lemon zest, lemon juice, maple syrup, and salt. Cook over medium-low heat for 5-8 minutes, stirring until the blueberries burst, creating a thick sauce. Remove from the stovetop and let cool completely.
In a blender, combine the bananas, oat milk, maple syrup, lavender, lemon zest, lemon juice, vanilla, and blueberries. Blend until completely smooth and fluffy, adding more oat milk if needed.
Spoon about 1/3 of the banana mixture into an even layer on the bottom of a loaf pan, then drizzle with 1/3 of the blueberry swirl mixture. Repeat with the last two layers. Before putting it into the freezer, use a knife or metal straw to gently swirl the blueberry mixture throughout the banana ice cream.
Freeze for 2-4 hours until the ice cream is set and easy to scoop, but not frozen solid. Enjoy!!