Ice cream doesn't need a long ingredient list to taste incredible. This blackberry and coconut ice cream is proof. Made with just 5 real & recognisable ingredients, it's creamy without any of the seed oils, emulsifiers or other ultra-processed additions common in most shop-bought ice creams. It's creamy, smooth and scoopable - swirled through with homemade blackberry compote and layers of our grain-free granola for a deep toasted, nutty crunch.
Ingredients
- 1 tin full-fat coconut milk
- 1 tin coconut cream
- 150g blackberries
- 1 tbsp maple syrup
- 1 tsp vanilla bean paste
- 115g Paleo Pecan & Almond granola
Method
Freeze the full-fat coconut milk. Pour the tin of coconut milk into ice cube trays and freeze overnight.
Make the blackberry swirl. Place the blackberries and maple syrup into a saucepan and cook gently for 5 to 7 minutes, until soft. Break the berries down with the back of a spoon and leave to cool.
Blend the base. Add the frozen coconut milk cubes to a food processor or blender with the tin of coconut cream and the vanilla bean paste. Blitz until smooth and creamy.
Assemble and freeze. Spoon the coconut mixture into a freezer-safe container. Swirl through the blackberry compote and layer in the granola as you go. Scoop and enjoy straight away for a soft-serve texture or freeze for a few hours for a firmer scoop.
Tips for the best results
- Make sure your coconut milk is full-fat. Light coconut milk won't freeze or blend the same way and you'll lose that creamy, indulgent texture.
- Add the granola in layers rather than all at once, so you get pockets of crunch through every scoop rather than it all sinking to the bottom.
- This is best eaten within a few days. As there are no stabilisers, it will freeze harder over time, so let it sit at room temperature for 5 to 10 minutes before scooping if it's been in the freezer a while.