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

Preparation time
15 minutes (plus freezing)

Cooking time
15 minutes

Makes 10


  1. 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.
  2. Combine yoghurt, coconut cream and icing sugar in a medium bowl and whisk until smooth.
  3. Combine berries, lemon juice and sugar in a small food processor and pulse to a rough puree.
  4. 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.
  5. 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.


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