Lavender Blueberry Bliss: Dairy-Free Ice Cream Pops


  • 1/4 cup monkfruit sugar
  • 2 tsp dried organic lavender flowers ( Lavandula angustifolia)
  • 1 cup frozen or fresh wild blueberries
  • 3/4 cup full-fat coconut milk
  • Pinch of sea salt
  • 1/2 tbsp raw honey


1. Prepare the Lavender Sugar: Start by blending the dried lavender into the monkfruit sugar. 

2. Create the Blueberry-Lavender Mixture: In a saucepan, combine the lavender-infused sugar and the wild blueberries. Heat this mixture over medium heat, stirring occasionally, until it bubbles. Stop the heat and let sit, covered, for about 10 minutes. It should look like blueberry jelly.

3. Blend Everything Together: Transfer the blueberry-lavender mixture into a blender. Add the raw honey, a pinch of sea salt, and the full-fat coconut milk. Blend thoroughly until the mixture is smooth and creamy.

4. Prepare for Freezing: Pour the blended mixture into popsicle molds for ice cream pops or a glass container if you prefer to make scoopable ice cream.

Freeze: Place the molds or container in the freezer and let them freeze for at least 8 hours, or overnight for the best results.

Enjoy: Once frozen, your Lavender Blueberry Ice Cream Pops are ready to enjoy! Simply pop them out of the molds or scoop from the container and savor the unique blend of lavender and blueberry in every bite.

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