Blueberry Ripple Ice cream

We can’t get enough of this homemade ice cream in our house. I love creating and experimenting in the kitchen, and I also like to know that what we are putting into our bodies is more often than not the healthier option. With this naturally sweetened dessert you will no doubt have it on high rotation in your place too!

Ingredients:

Vanilla/Coconut IceCream Base

2 tsp vanilla concentrate/extract

1 x 440ml tin coconut milk/cream

140g Xylitol, I use Chefs Choice ,

if you’re not worried about natural sweetness you can just use normal sugar

1/4 tsp salt

1/4 tsp Xanthan gum, helps bind it all together

600ml thickened cream

secret ingredient optional

1 TBS vodka, YES Vodka!

(This allows the ice cream to freeze, but to also keep a really creamy consistency)

Method:

1. In a saucepan over medium heat add the coconut milk/cream, sweetener, vanilla & salt. Whisk until all the sugar has dissolved and it is lump free.

2. Remove from the heat and add Xanthan Gum still whisking free from any lumps.

3. Strain through a sieve into another bowl, cover with cling wrap and allow to cool completely. At this point it does get quite jelly like, this is fine so don’t worry the ice cream won’t have this texture.

4. Add the thickened cream to a large bowl or stand mixer and whip until soft peaks form. Once whipped add in your vodka-*optional. Then mix in the cooled coconut/vanilla base.

5. Pour mixture into a container with a lid and freeze for a minimum 6 hours (best overnight)

6. If you are flavouring , it is this point you can add in any additions

Fresh Berries

Oreos

Choc chips

Coulis, I make strawberry, raspberry & blueberry to add in.

Just pop 1 1/2 cups of berries on the stove, a squeeze of 1/2 lemon, 2 TBS water & 3 TBS sweetener/sugar. Simmer for around 8 mins, done!

(then ripple through ice cream)