Creamy Blackberry Ice-cream in chocolate coat and coconut snow

Belief it or not – despite the decadent name there is not one nasty in these delicious summer treats. We’ve been going through quite a lot of heat-waves and there’s nothing that brings a quicker smile to my kids’ faces after their after-noon chill-out (no more naps, boo!) than a chocolate covered ice-cream. Likewise, there’s not many things that make health-conscious mummies happier than seeing their kids devour a treat with only wholesome nutrients in it.



  • 1.5 cups frozen blackberries (try other berries if you don’t have those)
  • ½ coconut cream
  • ¼ cup coconut milk
  • ¼ cup maple syrup (more or less depending on your sweet tooth)


  • ½ cup coconut oil
  • ¼ cup nut butter (cashew is the most neutral in taste, but use any you fancy or have)
  • 1/4 maple syrup (maybe a tad less)
  • Pinch of salt
  • ¼ cup raw cocoa powder (or a tad more)


  • Desiccated coconut to sprinkle on top

TO MAKE THE ICE-CREAMS mix all ice-cream ingredients together in a blender and pour them into your ice-cream forms. Let set in the freezer. Meanwhile mix coconut oil and nut butter together just until one smooth consistency. Add the rest of the CHOCOLATE LAYER ingredients and mix. If you are not experiencing the current Sydney heat wave, you might need to heat it up just a tad so that the chocolate cream is rather liquid. Once the ice-cream is set after a few hours in the freezer (Boat-freezers might take a bit longer…) dip their heads into the chocolate cream and IMMEDIATELY sprinkle with desiccated coconut. It will solidify straight away. If you don’t eat them immediately, put back in the freezer. Enjoy and let me know how you go, including any yummy variations you might experiment with on the way!

Buen provecho – Namaste, Dini

Berry Ice-cream_35

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