Name: Coconut berry swirl ice-cream
Prep time: 190 min
Total time: 190 min
Ingredients: 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

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!

Makes 1 litre

Prep

3H 10M

Ingredients

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

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.