BLUEBERRY ICE CREAM WITH WHITE CHOCOLATE-CARDAMOM SAUCE

SERVES 2 PORTIONS

1⁄2 cup (120 ml) full-fat coconut milk (refrigerated overnight)

2 frozen bananas

2⁄3 cup (160 ml) wild bilberries, or 2⁄3 cup (160 ml) blueberries plus

1 tbsp bilberry powder

1⁄2 tsp vanilla extract

Splash of coconut syrup or another sweetener, if needed White Chocolate–Cardamom Sauce

FOR THE WHITE CHOCOLATE-CARDAMOM SAUCE

1⁄2 cup (120 ml) grated raw cacao butter

1⁄4 cup (60 ml) coconut butter or cashew butter, or 1⁄2 cup (120 ml) soaked cashew nuts

1⁄4 cup (60 ml) full-fat coconut milk

1 to 3 tbsp coconut syrup or another sweetener

1⁄2 tsp vanilla extract

1⁄2 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

Open the can of coconut milk and scoop 12 cup of the thick white cream into a blender. Blend in the bananas, bilberries, and vanilla until smooth. If desired, taste and add sweetener. Serve immediately as soft serve, or place in a freezer-safe bowl with a lid and freeze for 1 hour. Scoop into bowls, top with the White Chocolate– Cardamom Sauce, and serve!

White Chocolate-Cardamom Sauce:
In a small saucepan over medium-low heat, melt the cacao butter. Add the remaining ingredients to a blender and blend until smooth. If desired, add more sweetener or spices.

The truth about bilberries! Blueberries are related to bilberries. They are indigenous to northern Europe, where they grow in forests, primarily in the Nordic countries. They contain more nutrients than blueberries and have a stronger flavour. Frozen bilberries can be found in ethnic European food stores, or blueberries can be substituted.