Blueberry and Lavender Ice Cream Bars

Servings: 8 bars
Prep time: 20 minutes
Freezing time: 6 hours

Ingredients

• 3 cups (450 g) fresh or frozen blueberries
• ½ cup (125 ml) maple syrup
• 1 teaspoon (5 ml) dried edible lavender flowers
• Juice of 1 lemon
• 2 cups (500 ml) vanilla Greek yogurt
• ½ cup (125 ml) 35% cream

Preparation

1. In a saucepan, combine the blueberries, maple syrup, lavender, and lemon juice.
2. Bring to a boil, then simmer for 8 to 10 minutes, until the blueberries burst and the mixture thickens slightly.
3. Remove from heat and let cool completely.
4. In a bowl, mix together the Greek yogurt and cream.
5. In an 8-inch (20 cm) square pan lined with parchment paper, spread half of the yogurt mixture.
6. Add half of the blueberry mixture. Repeat the layers, then run the tip of a knife through the mixture to create a marbled effect.
7. Freeze for at least 6 hours.
8. Unmold, let stand at room temperature for 5 minutes, then cut into 8 bars.