This is the latest recipe from healthy food to go brand Pollen + Grace; Burnt Coconut Butter + Blackberry Ice Cream, which is suitable for vegans, as well as free from gluten, wheat, dairy + refined sugars. Creamy, rich, and made with only 100% natural ingredients, it’s the ideal treat for when the sun is shining.

Burnt Butter And Blackberry Ice Cream

Burnt Butter And Blackberry Ice Cream

Pollen + Grace create healthy, food to go products, mindfully designed alongside their in house naturopath to help you heal, thrive and feel the best that you can. Made fresh in their London-based kitchen from only 100% natural ingredients, all Pollen + Grace products and recipes are free from gluten, wheat, dairy and refined sugars and nutritionist approved. 

INGREDIENTS 

  •  2 tins full fat coconut milk
  • ½ pack (approx. ½ cup) creamed coconut
  • ½ cup maple syrup or rice malt syrup
  • 1 tbsp vanilla essence
  • 1 tsp salt
  • 1 tbsp xanthan gum
  • 1 tbsp vodka (to stop it from crystallising)
  • 1 punnet of blackberries
  • 3 tbsp maple syrup or rice malt syrup

METHOD

  1. At least 24hrs before starting, add the container from the ice cream machine to the freezer, following the manufacturer’s instructions
  2. Add the creamed coconut to a pan on a medium heat and stir until it has melted down
  3. Add the syrup, salt and vanilla and mix to combine  
  4. Remove from the heat
  5. Add ¼ cup of the coconut milk to a cup with the xanthan gum and stir to combine
  6. Add the rest of the coconut milk, the creamed coconut mixture, the xanthan gum mixture and vodka to a blender, and blend until combined.
  7. Add the mixture to the ice cream machine and mix following the manufacturer's instructions - ours tends to take about 30-40 minutes
  8. Add the blackberries and remaining syrup to a pan and boil over a medium heat. Remove from the heat and chill in the fridge
  9. Remove the ice cream from the machine and add to a container
  10. Mix the blackberry compote through the ice cream mixture
  11. Cover with baking paper, then store in the freezer for at least 4hrs
  12. Remove from the freezer 30mins before serving to let the ice cream soften

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