for 6 persons Ingredients

  • 6tbsp honey
  • 2x 400ml cans coconut cream
  • 1x 400ml can coconut milk
  • 300g blueberries
  • 2tbsp water
  • Coconut Crumble
  • 110g cake flour
  • 85g castor sugar
  • 110g Flora regular, melted
  • 90g desiccated coconut
  • 1tsp finely grated lemon zest


for dairy-free coconut and blueberry swirl ice cream with coconut crumble

  1. Place 2 tbsp honey, coconut cream and milk in a bowl and whisk to combine.
  2. Pour the mixture into 2 large zip-lock bags, pressing out as much air as possible, and seal.
  3. Lay the bags flat on a baking tray and freeze for 2 hours or until just frozen.
  4. Place the blueberries, remaining 2 tbsp honey and water in a medium saucepan over medium heat. Cook for 15–20 minutes or until soft.
  5. Allow to cool.
  6. Place the cooled mixture in a blender and blend until smooth.
  7. Strain through a fine sieve into a jug and set aside.
  8. Remove the ice-cream mixture from the freezer and, using your hands, bend the bags to break up the mixture into small pieces.
  9. Place the mixture in a food processor, in batches, and process until smooth, scraping down the sides of the processor.
  10. Spoon the ice-cream mixture into a 2-litre-capacity tin, spoon over the blueberry mixture and gently stir through with a metal spoon.
  11. Freeze for 3 hours or until just frozen. Preheat the oven to 180C.
  12. Make the crumble by combining all the ingredients together.
  13. Spread on a lined baking sheet and bake for 15 minutes or until golden brown.
  14. Set aside to cool.
  15. Serve the ice cream topped with the coconut crumble.

Tips: Replace the blueberries with any seasonal fruit