Roasted Cherry Lavender Ice Cream

I haven’t forgotten about you!  It seems like a month has gone by since my last post. Even my dad was like, “Is something wrong with your blog? Every time I check it’s the same smoothie.” Ha. Yikes.  The majorly good news is I haven’t fallen off the face of the earth, I’ve just had a LOT of freelance photography work lately. Hooray!

The other good news is, today I’m sharing a recipe for roasted cherry lavender ice cream!

This post is sponsored by Frontier Co-op.

Roasted Cherry Lavender Ice Cream recipe with sweet cherries | Edible Perspective

It’s officially summer and we’re finally drying up from 1.5 months of insane amounts of rain for Colorado.

The fruits + veggies are starting to pile up at the farmers’ market and I’m taking full advantage. Cherries made an early appearance at the Boulder Farmers’ Market this year, and I pounced when I saw them. I knew they would be the perfect seasonal, local ingredient to feature as part of the Spice Up Summer campaign with Frontier Co-op. I’ve been working with Frontier on coming up with different ways to use dried herbs + spices with summer produce. You may have seen some of my ideas on Instagram. I also recently took over their Instagram account to highlight my early summer findings at the market. If you missed it, be sure and check it out starting with this photo. I had such a fun day exploring the market and talking to the farmers.

Roasted Cherries for Roasted Cherry Lavender Ice Cream | Edible Perspective

It took me awhile to think about how I would use cherries and what flavor profile I wanted to achieve. I went back and forth on sweet and savory ideas but had ice cream on the brain and just couldn’t shake it. Cherry ice cream sounded divine.

As much as I love eating raw cherries, I don’t really enjoy large pieces of fruit in my ice cream. So raw cherries weren't happening in this recipe. I also knew I didn’t want to make a solid cherry ice cream. I was imagining ribbons of roasted cherry puree, sliding between the layers of creamy, vanilla bean ice cream. And then I remembered this blackberry lavender ice cream I had a few years ago and obsessed over.

My mind was made up! I would pair the cherries with lavender and a base of vanilla bean ice cream.

Dried Lavender Buds for Roasted Cherry Lavender Ice Cream | Edible Perspective

I could almost taste how well the lavender was going to pair with the roasted cherry and vanilla flavors. It’s much smoother than you might imagine, and I promise it doesn’t taste like you’re eating soap or a lavender-scented candle.

Vanilla Ice Cream base for Roasted Cherry Lavender Ice Cream | Edible Perspective

Plus, lavender is known for its calming affects, so eating this ice cream will totally put you in a zen state of mind.

Roasted Cherry Lavender Ice Cream summer recipe | Edible Perspective

You can typically find dried lavender buds in the bulk spice section of your grocery store. If you can’t find them in store, they’re available online as well. Just make sure you’re buying food-grade quality. And if you have to buy in a large quantity, there are many other uses for dried lavender, so they definitely won’t go to waste!

Roasted Cherry Lavender Ice Cream recipe | Edible Perspective

Making this ice cream will involve some time, but the end result is absolutely worth it. It melts in your mouth with just the right amount of cherry sweetness and lavender essence.

Roasted Cherry Lavender Ice Cream with vanilla beans | Edible Perspective
Roasted Cherry Lavender Ice Cream | Edible Perspective

What are you waiting for?

Time to dig in.

Roasted Cherry Lavender Ice Cream with dried lavender + local cherries | Edible Perspective

Print Recipe!

Roasted Cherry Lavender Ice Cream 

gluten-free // yields appx. 4 servings

  • 2 cups pitted + halved sweet cherries
  • 2 tablespoon pure cane sugar
  • 2 cups whole milk, divided
  • 1 tablespoon + 1 teaspoon arrowroot starch
  • 3 1/2 tablespoons full-fat cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup pure cane sugar
  • 1/4 cup dried lavender buds
  • 2 tablespoons honey
  • 1-2 vanilla beans, split + scraped, pods reserved (about 1/4 teaspoon beans)

*Pre-freeze your ice cream maker bowl according to manufacturer's instructions. I keep mine stored in the freezer so it's always ready.

Preheat your oven to 450° F. 

Place pitted cherries in a baking dish and toss with sugar. Roast for 15-20 minutes until cherries have softened and are starting to caramelize. Stir halfway through.

While roasting, prepare an ice bath in a large mixing bowl. Remove cherries from the oven and let cool for 15-20 minutes. After cooling, place in your blender (optional) and pulse to desired consistency for stirring into your ice cream. Pour into a quart-sized freezer bag, squeeze the air out, and seal. Place in the ice bath to fully chill.

While cherries are roasting, whisk 2-3 tablespoons of milk (from the 2 cups) in a small bowl with the starch until well combined. In a med/large mixing bowl, hip the cream cheese and salt together until smooth. Set both aside.

In a large pot, add the remaining milk, cream, sugar, lavender, honey, scraped beans, and vanilla bean pods. Place over medium-high heat and bring to a boil. Boil for 4 minutes, stirring occasionally. Remove from the heat and whisk in the starch mixture. Place back on medium-high heat and stir with a heat-safe spatula until just starting to thicken, 1-2 minutes. Remove from the heat. Remove vanilla bean pod(s).

In about 4 increments, whisk the milk mixture into the cream cheese bowl until smooth. Pour through a fine mesh strainer over another large bowl to strain the lavender buds. Pour into a gallon-sized freezer back, squeeze the air out, and seal. Place in the ice bath until fully chilled. About 30-60 minutes.  

Pour the milk mixture into your ice cream maker and let spin until thick like soft serve ice cream. Refer to manual for timing details. Once finished, pour in the cherry mixture and fold in a few times. Scoop into a freezer-safe, airtight storage container and pack down. Press parchment paper directly on top of the ice cream and seal with the lid. Let freeze for 4+ hours before serving.

Notes:

  • If you do not have an ice cream maker, check out this post for ideas on how to freeze your ice cream.

Lavender infusion adapted from: Jessica’s White Chocolate Lavender Ice Cream
Ice cream adapted from: Jenis Splendid  Ice Creams At Home, Ugandan Vanilla Bean Ice Cream pg. 148-149 

Roasted Cherry Lavender Ice Cream recipe for summer | Edible Perspective

I’m curious to hear what interesting herbs + spices have you been adding to your summer produce lately! Be sure to share your creations with the hashtag #SpiceUpSummer and tag @edibleASH and @frontiercoop !

Also! Be on the lookout for TWO recipes in one week over here and another use for your summer cherries. Ohhh yaaah.

Ashley

This post is sponsored by Frontier Co-op. All opinions are my own. If I didn't love it, you wouldn't hear about it. Thanks for supporting the brands that support Edible Perspective!

Ginger Berry Anti-Inflammatory Smoothie

It's finally starting to feel like summer around here.

The temps are rising, the sun is out, and I'm eating berries at an alarming rate. Smoothies have also made a steady comeback into my weekly eats. All things that point to summer.

This post is sponsored by Earthbound Farm.

Anti-inflammatory Smoothie recipe with berries, pineapple, ginger, turmeric + more! | edibleperspective.com

I've recently been experimenting with packing smoothies full of anti-inflammatory ingredients. You may be wondering, why? No reason in particular, except for general well-being and to try something new. It's fairly well known that excessive + chronic inflammation in the body is not ideal for a variety of reasons. Excess inflammation can be triggered by a diet heavy in processed foods, refined sugars and carbohydrates, and trans fats. While I don't eat a strict, anti-inflammatory specific diet, I do strive to consume foods that fit into this category on a daily basis.

It seems appropriate during these warm, summer months that Earthbound Farm is celebrating smoothies. They're focusing on creating recipes that include spicy additions (not necessarily spicy-hot) you may not automatically think about adding to your daily mix. It's easy to overlook fresh and dried spices when making smoothies, but they can add an amazing pop of flavor and tons of healthy benefits. I really wanted to think outside the box for my contribution to their summer smoothie recipes, which is what spurred my interest in anti-inflammatory ingredients. 

Anti-inflammatory Smoothie recipe with turmeric + ginger | edibleperspective.com

I did quite a bit of ingredient research and a lot of experimenting in the kitchen to come up with today's smoothie recipe. This was the most challenging smoothie recipe I've ever tried to create. The first few were barely drinkable and definitely not share-worthy. I wanted to pack in as many of these anti-inflammatory ingredients as possible:

  • berries
  • ginger
  • basil
  • turmeric
  • chia seeds
  • pineapple
  • beets
  • walnuts
  • leafy greens
  • tart cherries
  • hemp seeds
  • avocado

Luckily, EBF's product lineup is filled with many of these anti-inflammatory foods, in fresh + frozen form. And with conventional produce like strawberries and spinach having some of the highest pesticide content loads you'll find, it's comforting knowing everything grown from Earthbound Farm is organic and non-GMO

Anti-inflammatory Smoothie Recipe with frozen berries, beets + more! | edibleperspective.com

And for this spiced summer smoothie, I went outside of my comfort zone and added frozen organic beets. If you know me, you know that I am not a fan of beets. However, I know they're incredibly healthy and full of anti-inflammatory properties, so I wanted to give them a chance.

Thanks to the berries, pineapple, and ginger, I was able to incorporate the beets without detection. I packed this smoothie with berries for their antioxidant powers and the pineapple for a nice boost of vitamin C. The avocado + chia seeds add healthy fats and staying power, to really help this smoothie stick with you all morning long. The avocado also adds a super creamy texture without the use of banana. I wanted all of the banana haters out there to be able to enjoy this smoothie, too! Turmeric and ginger are loaded with anti-inflammatory super powers, and ginger gives this smoothie a major kick of flavor + spice. I'm totally addicted.

Anti-inflammatory smoothie recipe with Earthbound Farm frozen fruit + beets | edibleperspective.com

Print Recipe!

Ginger Berry Beet Anti-Inflammatory Smoothie

gluten-free, vegan option // yields 1 large smoothie

  • 1+ cup non-dairy unsweetened milk
  • 1 cup frozen berry blend
  • 3/4 cup frozen pineapple
  • 1/4 cup frozen red beets
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon freshly grated turmeric
  • 1/4 small/medium avocado
  • 1 tablespoon chia seeds
  • 2 teaspoons raw honey (raw agave or pure maple syrup)

Place 1 cup of milk in your blender. Add all other ingredients. (If your berries are stuck together or there are large strawberries in your mix, try chopping them for easier blending.) Blend until smooth, adding more milk if needed. Taste and blend in more fruit/beets/avocado to your liking. 

Serve immediately, or store in a sealed bottle in the fridge for 24hrs (for the best flavor).

Anti-inflammatory Smoothie recipe with berries, beets, ginger + more! | edibleperspective.com

I like my smoothies super thick + served in a bowl with lots of toppings. How about you?

Ashley

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.