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Lavender “Magic Shell” Sundae with Blueberry Mint Compote and Lavender Candied Hazelnuts

Yields1 ServingPrep Time15 minsCook Time21 minsTotal Time36 mins

Ice cream sundae

Blueberry Mint Compote Ingredients
 2 cups Whole blueberries
 ½ cup White sugar
 ½ cup Freshly squeezed lemon juice
 2 tsp Lemon zest
 8 Sprigs of fresh mint
Magic Shell Topping Ingredients
 2 cups Dark chocolate chips, roughly chopped
 ¼ cup Durant Olive Mill Lavender Fused Olive Oil
 2 tsp Kosher Salt
Candied Lavender Hazelnuts Ingredients
 1 cup Whole hazelnuts
 1.40 cups White sugar
 1 tbsp Durant Kitchen Culinary Lavender
Blueberry Mint Compote
1

In a large saucepan, heat berries over medium heat along with sugar and lemon juice until the berries begin to plumpen and burst.

2

Cook, stirring continually for ten minutes until the berry sauce clings to the back of a wooden spoon. Add mint and cook for another three minutes before removing from heat to cool.

Magic Shell Topping
3

In a double boiler, melt chocolate, whisking vigorously as soon as the chocolate begins to melt. Be careful to not allow water or steam into your chocolate.

4

Drizzle in Durant Olive Mill Lavender Fused Olive Oil. Add salt and set aside

Candied Lavender Hazelnuts
5

In a cast-iron pan, heat sugar over medium-high heat until it begins to liquefy - about three minutes

6

Quickly toss hazelnuts into the hot sugar and stir, coating the nuts thoroughly

7

Stir in the Durant Kitchen Culinary Lavender

8

Remove from heat, wait to cool, and break into shards with a kitchen mallet.

Assemble your Sundaes
9

Assemble the sundae of your dreams- we recommend alternating vanilla ice cream, the blueberry compote twice in a sundae dish, and topped with candied lavender hazelnuts, fresh mint sprigs, and Durant Kitchen Cyprus Black Lava Sea Salt, or any flaky sea salt.

Enjoy!