Sugar Free Blueberry Lavender Ice Cream Recipe (Vegan, Dairy-Free, Ninja Creami)

5 from 5 votes

Sugar Free Blueberry Lavender Ice Cream Recipe using the Ninja Creami machine! It's vegan, sugar-free, and dairy-free—a perfect summer dessert.

Prep Time15

Cook Time0

Additional Time1

Total Time1 15

Course: Dessert

Cuisine: American, Canadian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 302kcal

Author: Oscar

Cost: $8

Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
In a saucepan, combine coconut milk, evaporated coconut milk, vanilla extract, sweetener, and guar gum. Whisk the mixture while cold, then turn on the heat and continue whisking until dissolved.
2.5 cups coconut milk, ¼ cup evaporated coconut milk, ¼ cup powdered sweetener sugar substitute, ¼ teaspoon guar gum, 1 teaspoon vanilla extract
Stir in dried lavender and simmer for 10 minutes. Meanwhile, in a blender, combine 2 tablespoons of the coconut milk mixture with fresh blueberries and blend until smooth.
2 tablespoon dried lavender (food grade), ¼ cup fresh blueberries
Let the mixture cool, then strain to remove lavender.
Transfer mixture to a bowl, whisk in blueberry blend, lemon zest, and salt.
1 teaspoon lemon zest, ⅛ teaspoon salt
Pour into Ninja Creami pint and freeze for 24 hours.
After freezing, place the pint in the Ninja Creami, spin on "Smoothie Bowl" or "Lite Ice" function until creamy.
Before making this recipe, see the above recipe video for more detailed visual instructions.

When stored properly, the ice cream should last for up to 2 weeks in the freezer.