Coconut Berry Ice cream

Berry coconut ice cream

After my successful accomplishment of producing creamy coconut ice cream, I made this summer berry version by accident.

I initially wanted to place the berries into the chilled coconut and then churn, producing a red berries bits within the white coconut, however I totally forgot myself and poured the berries into the warm mixture. Upon seeing the streaks of red, blue and purple from the redcurrants and blackberries, I just ran with it and ended up making this fruity concoction.

This recipe uses frozen berries (money saver if you ask me) and 2 cans of coconut milk with 72% coconut content.

 

Berry surface

                              Prep Time: 30 minutes                        Cooking Time: 8 minute

                              Freezing Time: 2 hours                       Portions: 12 scoops

 

Ingredients

2 cans full-fat coconut milk

1 cup of frozen berries (or red fruit of your choice)

½ cup agave nectar

¼ tsp salt

2 tbsp cornstarch or arrow root

1 ½ tsp vanilla extract or 1 vanilla bean, split

 

Method

  1. Shake the cans of coconut milk before opening. Pour 1 ½ tins of coconut milk into a saucepan, and reserve 1/2 cup of 1 tin coconut milk.
  2. The corn flour with the ½ tin of coconut and set aside (whisk if you need to remove the lumps).
  3. Add the agave, salt and vanilla extract/or scrape the vanilla bean into the mixture (add the pod) to the saucepan with the coconut milk. Simmer over medium-low heat for 2-3 minutes, whilst stirring all of the ingredients until combined.
  4. Stir in coconut-cornflour mixture into the warm coconut milk base. Add the.
  5. Continue stirring the mixture over medium heat for 4 to 5  minutes, until it has thickened enough to coat the back of a spoon. Do not to allow the mixture to boil.
  6. Add the frozen fruit and stir for 1 minute until the colour of the coconut milk changes.
  7. Remove from the heat, (discard the vanilla bean pod) and pour the coconut base into a blender or smoothie cup. Leave to cool for 20 minutes, then blend until smooth.
  8. Pour the mixture into a sieve over the bowl you will leave it to chill in.
  9. Once all the contents have been sieved, discard the seeds and cover the mixture with t a plastic wrap, let the plastic wrap sit on the mixture. Chill in the refrigerator for a minimum of 5 hours – the mixture will thicken in this time, to a yogurt consistency.
  10. Churn the coconut ice cream mixture in your ice cream machine following the manufacturer’s instructions. When thickened to a soft-serve ice cream consistency, spread the ice cream into a large loaf pan (or pie pan) and freeze for a minimum of 2 hours or until the ice cream has firmed up completely.
  11. Remove from freezer 5- 10 minutes from serving.

 

Enjoy!

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