• 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


500g frozen mixed berries

4 tbsp almond butter

50g cocoa powder


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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