Lavender Ice Cream with Dark Chocolate Hibiscus Bits

(6 to 8 servings)

Dark Chocolate Hibiscus Bits:

1/2 cup dark chocolate Enjoy Life chunks

1/4 cup well-stirred tahini

1 Tbsp hibiscus floral elixir (optional)

pinch Himalayan or sea salt 


Ice Cream:

2 cans full-fat coconut milk 

1/4 cup plus 1tsp dried, culinary lavender buds

1/2 cup frozen blueberries (optional, for color)

1/4 cup pure maple syrup

1 Tbsp arrowroot powder

Dark Chocolate Hibiscus Bits:

Line a small baking sheet or plate with parchment. 

In a double boiler, combine chocolate and tahini. Gently heat and stir mixture until it is combined, smooth and melted. Remove from heat and stir in hibiscus floral elixir and salt. Transfer chocolate mixture to prepared baking sheet/plate and spread it evenly over the surface. Place into freezer for 15 minutes or more. 


Ice Cream: 

In a medium saucepan, combine coconut milk, 1/4 cup lavender buds, and blueberries with their juices. Bring to a boil over medium-high heat; reduce to a simmer and cook for 5 minutes. Remove from heat, cool to room temperature, then strain through a fine sieve, pressing on solids to extract liquid and color; discard solids. 


In a blender, combine strained milk mixture, remaining lavender buds, maple syrup and arrowroot powder; blend until smooth. Refrigerate mixture until cold, preferably overnight. 


Process chilled mixture in an ice cream maker according to manufacturer’s instructions for 15 minutes. When 15 minutes is almost up, remove chocolate mixture from freezer and chop into small pieces. Add to ice cream maker while it is still churning and process for 5 minutes more. 


Serve immediately as soft-serve, or transfer to a freezer-safe container and freeze for 4 or more hours. After freezing, to serve, allow to sit at room temperature for 10 minutes before scooping. 

This ice cream will keep in the freezer for up to 4 weeks. Allow to soften at room temperature for about 10 minutes before serving.

Flowery Gluten-Free Crepes with Lemon Ricotta

(can be made dairy-free!) (makes 12 to 16 crepes)


1 cup Gluten-free flour blend (recommended: Bob’s Red Mill 1:1)

2 large eggs 

1 ¾ cup unsweetened non-dairy milk 

2 Tbsp organic cane sugar/evaporated cane juice 

2 tsp vanilla

Pinch fine sea salt

3 Tbsp pastured butter, melted and cooled slightly, plus more for the pan (or use Earth Balance Buttery Sticks)

2 cups loosely packed fresh Flowers or flower petals



1 8-oz container almond “ricotta” (I recommend Kite Hill brand)

2 Tbsp organic powdered sugar (optional)

1 tsp fresh lemon zest 

1 tsp fresh lemon juice

1 tsp vanilla extract

2 Tbsp unsweetened non-dairy milk


Garnish: (optional)

powdered sugar

small, fresh, edible flowers

strawberry or blueberry jam, sauce, or syrup

Crepes:Place flour blend, eggs, milk, sugar, vanilla, salt, and melted/cooled butter in a blender in order listed.  Blend until smooth.  Allow batter to rest, preferably in the refrigerator, for at least 1 hour, or up to 12.  


Heat a non-stick egg pan or crepe pan (about 8-inches) over medium-high heat.  Add a small pat of butter to the pan and swirl pan as it melts, or use a pastry brush and brush melted butter in the pan. 

Lift pan from heat and add about ¼ cup batter to the pan, immediately swirling pan to distribute batter. Quickly arrange fresh flowers or petals, facing up, to batter.


Cook for about 1 minute on the first side, or until the edges lift away from the pan and crepe has light brown spots.  Flip crepe over and continue cooking for about 30 seconds.  Transfer crepe to plate or baking sheet.  Repeat with remaining batter.


Filling: Using a hand mixer or stick blender, whip the ricotta until creamy and smooth. Add remaining ingredients and mix until well combined. 


Spread 2 tablespoons “ricotta” mixture onto the non-flower side of each crepe. Gently fold into quarters or loosely roll crepe. Garnish with a sprinkle of powdered sugar and additional fresh flowers if desired. 





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