Blackberry & Chamomile Coconut Ice Cream Recipe
Blackberry & Chamomile Coconut Ice Cream Recipe
Indulge in this coconut ice cream delight, packed with plenty of flavour and added crunch thanks to the Leda Arrowroot Biscuits.
Servings
12
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 200mL brewed chamomile tea, cooled
- 800g coconut ice cream, softened
- 500g blueberries, frozen
- 500g blackberries, frozen
- 100g Leda Arrowroot Biscuits
- Fresh blueberries & blackberries, to garnish
Method
- Add chamomile tea and half the coconut ice cream to a food processor or high-speed blender and process until combined. Remove from processor and set aside.
- Add the frozen berries to the food processor and process until smooth. Add the remaining half of the coconut ice cream and continue to process until well combined.
- In a freezer-safe container, alternate scoops of chamomile and berry ice cream with layers of arrowroot biscuits, using a knife to swirl the ice cream flavours.
- Freeze until ready to eat and garnish with fresh berries to serve.
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