• Sarah Rainey

Choco-berry ice cream

I'm all for Ben & Jerry's but there's something about homemade ice cream that beats ANY flavour of shop-bought stuff (and yes I am including the peanut butter salted caramel pretzel-infused dreamboat that is Netflix n Chill).

This super-simple recipe combines frozen berries with almond butter and cocoa powder, making a tasty chocolate frozen dessert that's not too sweet (and deceptively healthy).

You can eat it instantly or freeze some for later - and I recommend experimenting with different fruit / nut butter combos to see what works best for you. Bon appetit!



Serves 4

Ingredients:

500g frozen mixed berries

4 tbsp almond butter

50g cocoa powder

Method:

Take the berries out of the freezer 20 minutes before you want to make the ice cream.

When they’re starting to defrost and go squidgy, put them into a blender with the other ingredients and whizz to combine. You can make the ice cream as smooth as you like – I prefer to keep a few chunks of whole berries for texture.

Either serve immediately, as instant soft ice cream, or decant it into a freezer-safe container (lined with cling film to prevent freezer burn) and freeze for 2-3 hours. Allow it to defrost for around 10 minutes before serving in scoops.


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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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