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Chocolate Coconut Ice Cream with Lavender Infused Olive Oil + A Baby Shower!

It’s a party! Something must have been in the water eight or nine months ago because so many wonderful ladies I know will be adding a bundle of love to their households in the coming months. One of these ladies is the amazing Katie of Clark’s Condensed. In celebration, a bunch of awesome bloggers (plus me) have gotten together to throw her a virtual baby shower. We’ve got food and treats and favors and everything. Seriously. It’s a party.

Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!

Me? I’m bringing sundaes! What’s a party without ice cream? Not a party, that’s what. Chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Sound crazy? I promise there’s a method to my madness.

Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!

I first had olive oil on ice cream way back in college at the suggestion of my aunt whose palate is much more refined than mine. Fruity olive oil pairs so well with pure, simple flavors like vanilla and chocolate. Then one day I noticed Sam’s Sundae on the menu at the infamous Bi-Rite Creamery in San Francisco. One bite and it became my go-to order whenever we drop by. Deep chocolate ice cream with bergamot olive oil and sea salt? Perfection.

Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!

So then there’s my version. Lavender and chocolate are a match made in heaven in my book, so infusing the olive oil with lavender was a no brainer. You could top your favorite chocolate ice cream with this oil and sea salt and call it a day. It would be delicious.

Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!

I’m sharing my favorite dairy free chocolate ice cream because I practically lived on this stuff while I was nursing. It’s so rich and creamy, you’d never guess it was dairy free. I guess it could technically be classified as a sorbet, but that just doesn’t do justice to how thick and wonderfully ice cream-like this stuff actually is.

Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!

*Olive oil infusion method adapted from Fix Feast Flair.

5.0 from 1 reviews
Chocolate Coconut Ice Cream with Lavender Infused Oil
 
Cook time
Total time
 
Author:
Ingredients
For the Ice Cream:
  • 1 can coconut milk
  • 1 can coconut cream
  • 4 tsp tapioca starch (can substitute corn starch)
  • 2 Tbs corn syrup
  • ⅓ cup cocoa powder
  • 4 oz chocolate, chopped
  • ½ tsp salt
  • ½ tsp vanilla
  • ⅔ cup sugar
  • Sea salt for sprinkling
For the Olive Oil:
  • ½ cup culinary lavender
  • 1 cup olive oil (fruity preferred)
Instructions
For the Olive Oil:
  1. Preheat a water bath to 100F using an immersion circulator OR line the bottom of a slow cooker with a small towel and fill the crock half way with water.
  2. Add the lavender and olive oil to a jar, stir to combine and cover.
  3. Place jar in the prepared water bath or slow cooker and allow to infuse for 12-24 hours, swirling gently a few times throughout the process.
  4. After infusion, allow the oil to come to room temperature before straining. Gently press the blossoms to squeeze out as much oil as possible.
For the Ice Cream:
  1. Whisk about 3-4 Tbs of coconut cream into the starch to make a slurry.
  2. Heat coconut milk, coconut cream, sugar and corn syrup over medium heat until it comes to a boil.
  3. Lower the heat, whisk in the cocoa powder and allow to simmer for 5 minutes. Watch carefully and don't allow it to boil over.
  4. Whisk in the slurry and cook for about 1 minute more, until thickened.
  5. Remove from heat and stir in salt and vanilla.
  6. Quick chill this mixture by filling a bowl halfway with ice, pouring the ice cream mixture into a separate bowl and then placing that bowl op top of the ice. Leave to chill completely, stirring the mixture occasionally.
  7. Alternatively, you can place the ice cream mixture in the refrigerator for a few hours, or overnight, until it's completely cold.
  8. Pour mixture into your ice cream maker/churner and chill according to your manufacturers instructions (mine takes about 20 minutes).
  9. Top a couple scoops of ice cream with the infused olive oil and sea salt to taste.

 

Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!Rich and creamy chocolate coconut ice cream topped with lavender infused olive oil and sea salt. Dairy free!

We are celebrating the addition to the Clark’s Condensed Family! Katie Clark, from Clark’s Condensed and The Blog Help is going to be welcoming her second son at the end of September.

It's a Baby shower for Katie from Clark's Condensed and the Online Blog Conference Community is throwing her a Virtual Baby Shower!
Check out all of these great Baby Shower Ideas from your friends at the Online Blog Conference!
Activities and Gifts
Snacks and Drinks
Desserts

So you’re a fellow foodie? Come connect with me!
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4 Comments

  1. This sounds amazing! I can’t wait to try it myself!
    Katie @ Clarks Condensed recently posted…Loaded Pulled Pork Potato NachosMy Profile

  2. Oh this sounds like a very interesting ice cream recipe! Yum!

    Erika
    http://whaterikawears.com/
    Erika recently posted…Thursday Favorite Things Blog Hop #205My Profile

  3. We just found out our son is allergic to dairy, corn (including corn starch) and about 30 other common foods. If we eliminate the chocolate and use tapioca starch, he can have this ice cream. We make our own all the time — so this is quite exciting! He missed it a lot. Thanks so much!
    Karen Dawkins recently posted…Lewis & Clark State Historic SiteMy Profile

    • This is actually one of my favorite ice cream bases, with or without the chocolate. It’s so creamy. I’m so glad your son can have his ice cream again. :) Best of luck navigating his allergies!

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