This beyond-creamy vanilla ice cream is studded with crunchy pieces of toasted rainbow-sprinkle birthday cake. The ice cream is churned first, the birthday cake crumbles are folded in, then spooned into containers and layered with blackberry jam, ensuring that you get jam in every scoop.
Are you looking for a satisfying vegan frozen treat? Look no further. The base of this delicious sherbet is made with oat milk, and it provides a surprisingly smooth texture. The berries are roasted to intensify their flavor and color, and when pureed and added to the oat milk base, it turns the sorbet a stunning color. If you choose to use frozen berries, roast them straight from the freezer, adding an extra 5 to 10 minutes to the cooking time.
Steeping dried lavender buds in a wildflower honey syrup infuses it with a remarkable flavor that perfectly complements the rich ice cream base. A touch of natural food coloring is totally optional, but highly recommended. Be sure to use culinary lavender, or organically grown lavender, to be sure the lavender is food-safe.