Mixed Berry Coconut Ice Cream


I scream…you scream…we all scream… know the rest!

How about a home made coconut ice cream 🙂

Silly question…of course you do.

The most wonderful about this recipe is that you know exactly what is in it. NO weird chemicals with bizarre names! Home made. Delicious.


  • 1 can of full fat coconut milk, chilled for 24 hours in the fridge
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 4 tbsp maple syrup
  • 1 tsp rose water
  • 1/4 tsp cinnamon


  1. In a high speed blender add chilled coconut milk, maple syrup, rose water then the berries.
  2. Puree on high speed until smooth and creamy, stopping to scrape down the sides of the blender.
  3. Add cinnamon and blend until evenly distributed.
  4. Pour mixture into a shallow baking dish and freeze for 6-8 hours.
  5. Remove the mixture with an ice cream scoop and place in a resealable container until ready to serve.
  6. Before serving, let the ice cream sit out at room temperature for 5 minutes to make the scooping easier.
  7. Serve in a nice glass dish with fresh berries, cocoa nibs +/or small piece of crystallized ginger.


I had some vegan/gluten free meringues that I cut in half and placed on top of the ice cream along with a small piece of crystallized ginger.


I also included in the berry mixture a 1/4 cup of frozen sea buckthorn berries which gave it a nice ‘creamsicle’ taste.




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