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


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


Coconut berry swirl ice-cream
  • 1
    Line the base and sides of a 18cm x 28cm rectangle non-stick baking pan with baking paper.
  • 2
    Combine 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.
  • 3
    Transfer 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.
  • 4
    Process 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.
  • 5
    Cover with cling wrap and freeze for 1 more hour until firm. Scoop and serve.


Photography by Steve Brown for Clean Living by Hachette Publishing.

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