Coconut berry swirl ice-cream
Cool, creamy and packed full of berries, this divine ice-cream recipe by Scott Gooding from his book, Clean Living, will have you reaching for seconds. It tastes so good you'd never guess it was healthy!
- 3 hrs 10 mins preparation
- Makes 1 litre
Print
Ingredients
Coconut berry swirl ice-cream
- 2 x 400ml canned coconut cream
- 1/2 cup unsweetened desiccated coconut
- 2 vanilla beans, seeds scraped
- 2 tablespoon maple syrup
- 125 gram blueberries
Method
Coconut berry swirl ice-cream
- 1Line the base and sides of a 18cm x 28cm rectangle non-stick baking pan with baking paper.
- 2Combine coconut cream, desiccated coconut, vanilla seeds and maple syrup in a jug; pour into prepared pan. Cover with cling wrap and freeze for 1 hour or until set firm around the edges.
- 3Transfer the partially frozen cream mixture to a food processor; process until very smooth. Return the mixture to the pan and level the surface. Cover with cling wrap and freeze for 1 hour more.
- 4Process again until smooth and then spoon into a 1 litre capacity freezer safe dish. Stir the blueberries through the cream mixture in the pan; level the pan.
- 5Cover with cling wrap and freeze for 1 more hour until firm. Scoop and serve.
Notes
Photography by Steve Brown for Clean Living by Hachette Publishing.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020