Blackberry, blueberry coconut ice creams
- 1/2 cup (70g) macadamias
- 1/2 cup (60g) almond meal
- 1/2 cup (40g) desiccated coconut
- 1 tbsp rice malt syrup, warmed
- 1 cup (260g) coconut yoghurt
- 270g can coconut cream
- 2 tbsp (25g) pure icing sugar, sifted
- 1/3 cup (50g) frozen blackberries, partly thawed
- 1/3 cup (50g) frozen blueberries, partly thawed
- 1 tsp lemon juice
- 1 tsp pure icing sugar
- 12 (60ml) plastic shot glasses
- 12 wooden paddle pop sticks
15 minutes (plus freezing)
- Preheat the oven to 200°C (180°C fan forced). Place macadamias, almond meal and coconut in the pan and toast for 15 minutes, stirring occasionally to avoid edges catching. Transfer nuts and coconut to a food processor and pulse until finely chopped. Add rice malt syrup and process until mixture comes together. Set aside to cool.
- Combine yoghurt, coconut cream and icing sugar in a medium bowl and whisk until smooth.
- Combine berries, lemon juice and sugar in a small food processor and pulse to a rough puree.
- Layer yoghurt mixture and berry puree in alternate layers in shot glasses, leaving a 1cm gap at top. Insert a paddle pop stick into the centre of each and freeze for 5 hours or until set. Press crumble on top of ice creams, around paddle pop sticks. Freeze for a further hour.
- To remove ice creams from moulds, dip half way into a bowl of boiling water and use stick to twist out. Alternatively, sit ice creams at room temperature for 5 minutes to soften slightly.
TIP - Ice creams can be made up to one week in advance and kept frozen.