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Discover The Phoenix Region Magazine #15-4 (July 2025 - August 2025)

Mid Summer Issue (Current Issue July-August) Subscribe Free at https://discovertheregion.com/subscribe/ to Gain Access to the Entire Book Now! On The Cover: Kevin Costner 108 Pages Dear Readers, As summer peaks in the Valley, the city hums with monsoon storms, laughter on shaded patios, and the quiet beauty of museum halls. On our cover, we celebrate Scottsdale’s Museum of the West, where Kevin Costner was honored with the Western Spirit Award—highlighting a decade of preserving Western heritage. This season isn’t just about staying cool, but living smartly. “Cool Home, Hot Savings” shares tips to keep homes comfortable and energy bills down, while “Splash Safely” and “Prevent Drowning” offer must-know pool safety advice. And for pet owners, “Fur-ever Friends” helps cats and dogs live together peacefully during lively summer days. Food lovers will find plenty to savor. “Sweet Escapes with a View” reveals Phoenix’s coolest indoor dessert spots, and “Summer Happy Hours” lists the best dining deals in Old Town Scottsdale. Adventurous readers can explore “Exotic Culinary Delights,” featuring goat stew with cassava and vegan lavender ice cream. Beyond dining, we spotlight movement and conservation: “Workout Cool” showcases the inclusive Ability360 Sports & Fitness Center, while “Saving Every Drop of Water!” highlights SRP’s innovative efforts to protect our desert’s most vital resource. When the city heat lingers, “High Country Treks” invites you to cooler trails in Northern Arizona. And indoors, our “Book Reviews” recommend titles like “The Wide Wide Sea,” “Original Sin,” “Never Flinch,” and “Nightshade”—perfect reads for summer afternoons. What truly makes Phoenix summers special isn’t just how we cool off, but how we come together as neighbors, families, and explorers. We hope this issue inspires you to discover, taste, and celebrate the best of our region. Warmly, Marie Taylor Editorial Director Discover The Phoenix Region Magazine

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VEGAN FRESH LAVENDER ICE CREAM

CREAMY VEGAN LAVENDER

ICE CREAM

(served as scoops with floral garnish)

Yields: about 6–8 small scoops (balls)

Prep time: 20 minutes active, plus chilling &

freezing time

INGREDIENTS

FOR THE ICE CREAM:

•

1 ½ cups (360 ml) full-fat coconut milk

(from a can, well shaken)

•

1 ½ cups (360 ml) unsweetened cashew

milk (or almond milk for lighter flavor)

•

¾ cup (150 g) organic cane sugar or

coconut sugar (for caramel-like flavor)

•

2 tbsp raw cashew butter (adds to the

creaminess)

•

1 tbsp of dried culinary lavender buds

(French lavender, food-grade)

•

1 tbsp maple syrup or agave syrup

•

1 tsp vanilla extract

•

Pinch of sea salt

FOR GARNISH:

•

Fresh or dried French lavender sprigs

•

Edible flowers (e.g., pansies, violets,

rose petals)

•

A light sprinkle of culinary lavender buds

(optional)

INSTRUCTIONS

1-Infuse the milk: In a small saucepan,

heat the coconut milk and cashew milk until

steaming (don’t boil).

Stir in the lavender buds. Cover, remove from

heat, and let steep for 15–20 minutes.

Strain through a fine mesh sieve or cheesecloth,

pressing to extract all the flavor. Then discard

lavender.

2-Blend for creaminess: In a blender,

combine the infused milk, sugar, cashew butter,

maple syrup, vanilla, and pinch of salt. Blend

until completely smooth and creamy.

3-Chill: Transfer mixture to a bowl or other

container. Cover and refrigerate until very cold

(at least 2–4 hours or overnight).

4-Freeze: Pour the chilled base into an

ice cream maker and churn according to the

manufacturer’s instructions (usually 20–25

minutes) until it looks like soft serve.

If you don’t have an ice cream maker:

pour into a freezer-safe container, freeze, and

stir vigorously every 30 minutes until set and

creamy (about 3–4 hours).

5-Shape balls (creamy scoops):

Once fully frozen, let ice cream soften slightly

at room temp for 5 minutes.

Use a warm ice cream scoop to form round

“balls” and arrange them in a chilled bowl.

For the above presentation:

Place 3–4 scoops in a ceramic bowl..

Garnish around them with fresh French lavender

sprigs and waffle cones.

Optionally sprinkle a few dried lavender buds

on top for texture.

TIPS:

•

Cashew butter makes the texture extra

creamy without dairy.

•

Use only food-grade lavender; too much

can taste soapy — keep it delicate.

•

The coconut milk provides body; cashew

milk lightens it so it’s not overwhelmingly

coconut-flavored.

DTPR MAGAZINE #15-4: July - August 2025

Photography by: Halyna Rom