• 350g frozen mixed berries
  • 40g raw honey
  • 150g Harvest table lean suga
  • 20g Harvest table blueberry booster
  • 15ml vanilla extract
  • 2 x 400ml coconut cream


Yield – One litre

  • In a medium sized saucepan, place mixed berries, honey, lean suga, blueberry booster and vanilla
  • Heat on medium heat until the sugar has dissolved and the berries have broken down
  • Off the heat, add the coconut cream
  • Using a stick blender, blend all the ingredients together
  • Place in an airtight container in the fridge for a few hours until the mixture is cold
  • Ensure you have had your ice cream machine bowl in the freezer overnight to freeze.
  • Place chilled ice cream in your machine. Let the ice cream churn until set using the manufacturing instructions.
  • Place mixture back into an airtight container and freeze overnight

Note: For a different flavour option, substitute the frozen berries with frozen mango as well as using a mango booster instead of the blueberry booster for a tropical mango coconut ice cream.