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:
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.
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
Chill the mixture. Cover and refrigerate for at least 2-3 hours (or overnight) until very cold.
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.
Freeze & serve. Transfer to a lidded container. Swirl in extra aronia compote if desired. Freeze for 4-6 hours until scoopable.