With more than 7 days over 30 degrees Celsius in Melbourne, my kids are screaming for cold food!

All the chocolate ice cream I make a few days ago is gone and they want more – so I’ve had a look through Alissa Cohen’s recipe book and come up with this recipe.

My ice-cream maker kind of couldn’t handle the heat so much – so the final freezing has been in the freezer – hence the ‘sliced’ look of this ice-cream.

Still tastes refreshing, berry and sweet.

Ingredients:

4 cups tightly packed coconut meat (I actually only had 2 1/2 cups of coconut – so added a handful of cashews to compensate)

4 cups coconut water

1/4 cup freshly squeeze lime juice

1 cup agave nectar

2 cups of raspberries gently crushed.

Method:

Combine all ingredient, except the raspberries, in a blender until smooth.

Pour into an ice-cream maker and freeze according to manufacturer’s directions.  Add the raspberries during the last 10 minutes.  Serve immediately or freeze.

Ally x