Coconut Cream Aronia Berry & Honey Ice Cream

Get this ingredient at Honey’s Farm Store, open Saturdays & Sundays year-round, 10am-4pm

Recipe by Rebecca Feldman, Honey’s Holistic Chef

Makes about 1 quart


Ingredients:

  • 2 cans (13.5 oz each) full-fat coconut cream (or chilled coconut milk, just use the thick cream from the top)

  • ½ cup aronia berry** puree (or juice) adjust for tartness

  • ½ cup raw local honey** (add more or less to taste)

  • 1 Tbsp vanilla extract

  • Pinch of sea salt

Optional Add-ins

  • ¼ cup finely chopped coconut flakes, cacao nibs, or fresh berries

  • Extra swirl of aronia berry** compote


Directions:

  1. Prepare the berries. If using whole aronia berries, simmer them with a splash of water for 5–7 minutes until softened. Blend into a puree and strain if you prefer a smoother texture. Cool completely.

  2. Blend the base. In a blender, combine coconut cream, cooled aronia puree, honey, vanilla, and salt. Blend until silky and smooth. Taste and adjust sweetness/berries as needed

  3. Chill the mixture. Cover and refrigerate for at least 2-3 hours (or overnight) until very cold.

  4. Churn. Pour into an ice cream maker and churn according to your machine’s instructions until thick and creamy. No ice cream maker? Freeze in a shallow dish and whisk every 30-45 minutes for 3-4 hours until smooth.

  5. Freeze & serve. Transfer to a lidded container. Swirl in extra aronia compote if desired. Freeze for 4-6 hours until scoopable.