blueberry tart with lemon verbena ice cream

A vegan, gluten free and processed sugar free dessert. The lemon verbena gives an astonishingly beautiful flavour hit to this ice cream.

For the Ice Cream:
400 ml organic coconut milk
160 ml organic coconut cream (not the solid form)
100 ml maple syrup
20 g lemon verbena leaves

For the Tart:
175 g organic ground almonds
50 g organic coconut oil
35 ml organic maple syrup
350 g fresh organic blueberries
30 g organic coconut sugar
1½ tsp organic cornflour

View the full recipe at The Circus Gardener’s Kitchen →