• thumbnail image 1
Print to PDF

Print recipe




8 portion(s)

Ice cream

  • 2 cans of coconut cream, (400 ml each)
  • 2 teaspoons Gelatin powder
  • 1 vanilla bean pod
  • 3/4 cup of maple syrup

Blueberry Coulis/Syrup

  • 200 grams fresh blueberries
  • 50 grams Rapadura Sugar
  • 15 grams lemon juice

Recipe's preparation

  1. Empty both cans of coconut cream into TM bowl.  Sprinkle gelatin over coconut cream and leave to sit for 5 minutes to allow gelatin to absorb some liquid.

  2. Meanwhile, split vanilla bean and extract seeds and add to TM bowl.

  3. Cook for 7 minutes/90 degrees/speed 2 - 3.   Then reduce speed to 1 - 2 and cook for further 7 minutes/90 degrees.

  4. Add maple syrup and mix 30 seconds/speed 7.

  5. Pour into container (leaving lid off) and refrigerate for approximately 1 hour.

  6. Cover with lid (or plastic wrap) and freeze for at least 7 hours.

  7. Remove from freezer, cut into pieces.  Place Half mix in TM bowl ande mix for 20 seconds/speed 6.  then 10 seconds/speed 4.

  8. Place remaining mixture into TM Bowl and repeat above process.

  9. Place all ice cream back into TM Bowl and add blueberry coulis/syrup and mix until combined.

  10. Return to container with lid and return to freezer.

  11. Blueberry Coulis/syrup
  12. Place all ingredients into TM bowl and blend 4 minutes/90 degrees/speed 2.

  13. Then increase speed to blend to desired consistency.


Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


Allow at least 10 hours total freezer time.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.