Say hello to our latest culinary creation: Honeyberry Coconut Ice Cream!
Honeyberries are the star of the show with creamy coconut milk and cashew butter. No ice-cream maker required! Honeyberries, also known as blue honeysuckle, offer a unique and delightful flavor profile. When you take your first bite, you will be greeted with a burst of tartness that is immediately followed by a rounded sweetness.
The overall taste can be likened to a harmonious blend of wild blueberries and blackberries, with a hint of grape and kiwi complexity. This intricate balance of flavors creates a refreshing and enjoyable experience, making honeyberries a true gem among berries.
Together with coconut cream and cashew butter, this ice cream is rich and creamy. It is very simple to make and can be ready in under 4 hours.
1 13.5 oz can Coconut Milk chilled
1 ½ cups Honeyberries
3/4 cup Cashew Butter
1/3 cup Honey
1 tsp Vanilla
½ tsp Salt
Place a freezer-friendly container or loaf pan in the freezer.
In a food processor or high speed blender, add all your ingredients and blend well, until thick and creamy. Regularly scrape down the sides to ensure the mixture is fully combined.
Pour your ice cream mixture into the pre-frozen container and place in the freezer. For the first hour, stir the ice cream mixture every 15 minutes, before allowing to freeze completely. Allow the ice cream to freeze for at least 3 hours.
Let the ice cream thaw for 15 minutes, before scooping into bowls, using a slightly wet ice cream scoop.
Recipe adapted from: Coconut Ice Cream Recipe- Just 3 Ingredients! (thebigmansworld.com)