Summer Berry Ice Icream

Breaking news. Berries are back. These epically delicious, epically simple ice creams are just what you need to cool that summer sweat. Organic, affordable, & super delicious for a kid and adult-friendly treat.

Course Dessert

Cuisine New Zealand

Diet Vegan

Keyword dessert, easy, gluten free, healthy, Ice cream, quick, refined sugar free, vegan, vegetarian

Prep Time 10

Total Time 10

Servings Ice creams

Calories 161kcal

Author Buffy Ellen Gill

Equipment

Blender
Ice moulds

Ingredients

400 ml coconut cream
2 1/2 c berries Frozen
1/4 c mint leaves
1 1/2 tbsp cornflour (or arrowroot)
1 tbsp coconut sugar (or brown rice syrup, coconut nectar)
1/8 tsp sea salt

Instructions

In a blender, blend all ingredients until smooth and creamy.
Pour into ice block moulds, pat down to remove any air bubbles. Place an ice cream stick in the centre of each and pop in the freezer overnight.
Run warm water over the ice block moulds to loosen. Remove and top with freeze dried berries. Enjoy!

Video

Notes

These berry ice creams are very versatile. I've used frozen blueberries and raspberries in my recipe but any fruit will do. You can experiment with strawberries, mangos, bananas, pineapple or mix and match to create your own flavours.
I've used a binder like corn flour, arrowroot or guar gum as the berriers and coconut cream have a high water content. These elements help bind the fat particles with the water particles, reducing the iciness and increasing creaminess.
Feel free to alter the sweetness of this recipe by increase or decreasing the amount of sugar/sweetener you add. The fruit you choose to use will also impact the sweetness of you ice cream. It's best to taste after blending.
These ice creams will keep for up to two months in the freezer (after that they’re fine from a taste/health perspective, just they start getting a bit icey).

Nutrition