Ingredients

• 2 cans full fat coconut milk
  
• 120ml plant based milk
  
• 100g dandelion honey/honey/agave
  
• 1 teaspoon vanilla extract
  
• 3 earl grey teabags
  
• 225g bilberries/blueberries
  
• optional: 2 tbsp coconut sugar

Method

In a saucepan, add the full fat coconut milk, plant based milk, earl grey tea bags and dandelion honey over a medium heat. Whish together until well combined and it comes to a light simmer. Please please please do not boil, gentle rolling simmer is what you’re looking for.

Taste it. if you want more Earl Grey taste, let it stew for a little longer on a low heat. When you’ve reached your desired taste, remove the teabags.

Transfer to your hi-speed blender (eg, vitamix, nutribullet), and in the vanilla and blend for 30 seconds. Allow this to cool for 15-30 minutes on the side, and then cover and put in the fridge for a minimum of 4 hours (until very cold).

Blueberry syrup:
Add the berries and 2 tbsp sugar to a pan over medium head. Mash with a potato masher to get it to thicken to a syrup consistency, and then transfer to a container and fridge.

If you have an ice cream maker, add the ice cream base in accordance with the directions of the machine. Once complete, add half the ice cream to a container, then half the syrup and repeat. Using a knife, create swirling motions through the layers to achieve a ripple.

If you do not have an ice cream maker, divide your ice cream into two containers and place in the freezer. Each hour, check the solidity of your ice cream. Doing this in two containers, rather than 1 large one can speed up the process of freezing.

Once frozen, add a layer of blueberry syrup and repeat. Use a knife to create swirling motions through the layers to achieve a ripple.

Serving suggestions – 150g per person (two scoops),  serves 8.

This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.

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