Berry Coconut Ice Cream – Kathleen Hedger

Serves 10-12


  • 2 cups frozen mixed berries
  • 3/4 cup caster sugar
  • 1/2 cup water
  • 2 x 400ml cans coconut cream


  1. Combine berries, sugar and water in saucepan and bring to boil.
  2. Allow to simmer to reduce a little, thicken and dissolve sugar. Allow to cool.
  3. Once cool, puree in food processor then push through a sieve to strain off seeds.
  4. Combine berry syrup and coconut cream in large bowl and beat with electric beaters until thick, then pour into shallow container and place in freezer until it starts to freeze.
  5. When mixture starts to form ice crystals, take out of freezer and put into bowl and beat with electric mixer until thick and has increased in volume.
  6. Pour into container and cover with lid and place back in freezer to set.
  7. Take out of freezer for at least 10 minutes before serving.

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