You can use frozen berries if that’s what you’ve got on hand (just be sure to thaw them first to achieve the rippling effect we’re going for). And if you’re trying to avoid added sugars completely, a few drops of liquid stevia can be used in place of the maple syrup.
Warm weather and ice cream go hand in hand, so we’ve come up with a lower sugar version that’s packed with fresh, seasonal berries and tastes just as good!
Prep time
0m
Cook time
8h
Serves
10
Ingredients
5
Ingredients
- 150g summer berries (raspberries and/or blackberries work best)
- 400ml coconut milk
- 1 cup (or 250g) natural yoghurt
- 1/4 cup maple syrup
- 1 tsp vanilla essence
Method
Step 1:
In a bowl, whisk together the coconut milk, yoghurt, vanilla essence and maple syrup until combined.
Step 2:
Use a fork to lightly crush the berries in a separate bowl. You want to break them up enough to release some of the juice, but still leave plenty of larger pieces and entire berries intact.
Step 3:
Fold the berries through the coconut mixture to create a swirl, then transfer the mix into 10 ice cream moulds (each holding 1/3 cup) and freeze overnight or until solid.
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