A Totorolly tasty treat that’s light, refreshing and super easy to make! I drink at least half of a Lavender Love kombucha every day (both for the flavor and the probiotic benefits), and one day, while enjoying it, I had the idea to try adding it to my ice cream. Lavender naturally has a slightly spicy floral aroma with a hint of lemon, so it combines beautifully with the sweet and tart flavors of wild blueberries. The fermented kombucha adds a lovely fizziness to the finished ice cream that almost reminds me of an ice cream float. This is the perfect flavor for a hot summer day, or anytime you are craving a treat that’s not too sweet. If you don’t want to use kombucha, you could swap it out for lavender tea or soda (just be aware that the sodas can contain a lot of sugar, so you will want to skip the stevia in this recipe if you go that route).

Ingredients: (makes about 1.5 quarts)

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Ice Cream:

1 14 oz. can full fat coconut milk or container So Delicious Culinary Coconut Milk

1 14 oz. can coconut cream*

8 oz. lavender kombucha, soda or tea

2 cups frozen wild blueberries

~ 1 tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

7-9 drops pure stevia extract, or 2-4 TB pure maple syrup (sweeten to taste)

A pinch of sea salt

*I like to use Trader Joe’s brand coconut cream because you can simply open it and scoop the cream out, but if you are using another brand store it upside down in your refrigerator the night before making the ice cream.

Totoro Decorations:

Marzipan (you can make your own using honey)

White Chocolate*

Dark Chocolate

Chocolate sprinkles

Freeze dried blueberries

Edible Lavender

*You can use Non-dairy white chocolate to make this recipe completely vegan.

Directions:

1. Scoop just the solid out of the coconut cream, and place it along with the coconut milk in a small saucepan. Bring to a simmer.
2. Carefully transfer the heated coconut mixture to a  blender. Add the other ingredients and blend for 1 minute on high (work your way up to high so that the heat doesn’t cause the lid to come off). Use a spoon to taste your ice cream. If it is too tart, you can add a little more stevia or even 1-2 teaspoons of honey to sweeten.
3. Transfer the ice cream to a heat proof container, cover and refrigerate for at least 6 hours or overnight.
4. Churn the ice cream in your ice cream machine according to the manufacturer’s directions. Eat right away for a soft serve texture, or place in the freezer for 2 hours to set into ice cream.
5. You can make the decorations while the ice cream sets! Melt your white and dark chocolate chips separately either over a double boiler, or in the microwave in 30 second intervals at 50% power, stirring in between each interval, until smooth. Use a toothpick to draw Totoro’s belly design on wax paper with the white chocolate (half circles), then go back and add little arches with the dark chocolate once that is set. Totoro’s nose is a little triangle with a line over it, and his mouth is a tiny line (all dark choc). His eyes are white chocolate circles with dark chocolate dots.
6. The soot sprites can be made by making teeny tiny chocolate circles with the dark chocolate, and then adding oval eyes with the white chocolate, and dark chocolate dots.
7. Totoro’s ears are made from marzipan tinted with crushed blueberry powder. Place a few freeze-dried blueberries in a zip top bag, crush, and then roll the powder with the marzipan until it is evenly colored (you can also just use blueberry powder instead of making your own). Roll little balls of the marzipan into diamond shapes.
8. Scoop the ice cream into your desired cones or cups, and add all of the pieces. Sprinkle with edible lavender, and enjoy right away.