Guilt-less Desserts & Treats for your Family

Berry Ice Cream

Sometimes you don’t realise it was your ‘last’ until it’s too late to enjoy it.

Sometimes you can’t even remember when that ‘last’ was to reminisce.

This all dawned on me yesterday when 2 year old Miss L and I were doing the grocery shopping. We were slowly navigating our way around the shop (ALDI got a makeover and everything’s upside down!) when she found the nappies and asked if we needed them.

That’s when it dawned on me. No we don’t need nappies. Not today, not any day. I will probably never have to buy nappies again. This is yet another one of those maternal bitter sweet moments. You are ecstatic that you don’t have to deal with pooey nappies anymore and that your bin won’t overflow each week, but it also means that your baby isn’t a baby anymore and they’re all grown up. This all comes just weeks after cleaning out the cot, the change table and all the baby toys. My emotional state has been fragile!

It also means that you’re getting older too (and maybe the next set of nappies I buy may actually be for myself!!!)

Being a parent is filled with those joyful sad moments. Sometimes your proudness is clouded by a tinge of sorrow as you feel your kids slowly moving away from you. They’re just small, but with each baby step and beyond our children are gaining the skills to be able to live without us without us one day, and as a Mum who holds a lot of her self-esteem in her kids this a daunting truth. Who we are without our kids, as people rather than as a parent, is a persona that is often neglected. It’s not just finding the time to be you, but getting past the guilt that you don’t have to be an ‘on parent’ 24/7 that can be the challenge. How many of us would spend a spare 2 hours that we got cleaning the house rather than reading a book or watching a movie? Sadly, too many. I don;t think it’s that we don’t want to, it’s just that we have forgotten how to. This is why I run; to have some time alone, away from the demands of children where I can’t get stuck in the kitchen or vacuum my never-ending mess of a house. I run to make sure I have another identity and a source of confidence away from my family. Sometimes it feels selfish, even though I get up early to do it before they wake, but I persevere because I know it’s an important part of keeping me sane.

I also run so I can eat Ice Cream…and cake (or I do I run because I eat them?!).

This Berry Ice Cream is (in the words of my sceptical husband) “actually quite good”. The poor man is normally ‘forced’ to eat Ice Cream made from vegetables so an actual ‘real’ ice cream made with eggs, (coconut) cream and berries is a real treat. Which is why it didn’t last very long at all!

This Berry Ice Cream is made using really really tasty Berry Curd (and before you ask yes I do have a Lemon version and an amazing ice cream cake coming at you soon). The Berry Curd is made using eggs and egg yolks in a double boiler. This method is much simpler than it sounds; it’s just a heat proof bowl over a simmering saucepan, which enables the eggs in the curd to cook without scrambling. The cooled Berry Curd is then added to Coconut Milk and Coconut Cream (you can use dairy substitutes here if you can tolerate them) and this forms the ice cream mixture. The tricky part here is not eating it all before it’s had time to become ice cream!

Just like the Vanilla Ice Cream from a few weeks ago, there are a few different options to make the Berry Ice Cream depending on what equipment you have. I have used my trusty Op Shop Ice Cream making bowl attachment for my kitchen stand mixer. If you don’t have an Ice Cream maker just freeze the mixture then blend it once it’s frozen. The blending help to make the Berry Ice Cream creamy and gets rid of any icey parts. You don’t have to blend; the ice cream can be frozen in a deeper container and then scooped straight from it. If you are doing it this way you may need to leave the container on the bench for a few minutes to soften the Berry Ice Cream before serving.

This Berry Ice Cream is perfect as the weather is most definitely heating up. It’s heading to 30C today and it’s only mid November. Probably time to shave those legs again!

It’s also creeping up to Christmas so it’s the perfect time to start planning your Christmas feast. Did you know that you can make your pudding now and freeze it until Christmas? The same goes for your Christmas Fruit Cake. And where can you find healthier versions of all these goodies? In my Healthy Christmas Recipe eBook! There’s over 70 healthier festive desserts and treats for you and your family to enjoy. There’s even loads of recipes that would suit Thanksgiving. You can get your own instant copy for just $12.99 here.

Berry Ice Cream
Serves 4
This Berry Curd Ice Cream is made from Berry Curd. It is so creamy and delicious that you'll want to eat the whole tub straight away!!
Prep Time
30 min
Cook Time
20 min
Total Time
4 hr
Prep Time
30 min
Cook Time
20 min
Total Time
4 hr
Berry Ice Cream
  1. Berry Curd (see recipe below)
  2. 1 Cup Coconut Milk
  3. 1 Cup Coconut Cream (place an opened can of coconut milk/cream in the fridge overnight. Scoop off the thickened cream and discard the watery remains)
  4. 1-3 Tablespoons of Maple Syrup/Rice Malt Syrup
Berry Curd
  1. 1 3/4 Cups Berries (I used a mixed frozen bag but fresh can also be used and any type of berry you prefer)
  2. 3 Eggs
  3. 2 Egg Yolks
  4. 1/4 Cup Maple Syrup
  5. 1/2 Cup Coconut Oil (softened slightly)
Berry Ice Cream
  1. If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
  2. Place the cooled Berry Curd, Coconut Milk and Coconut Cream into a bowl and whisk to combine (using a hand whisk or a kitchen stand mixer).
  3. Taste the mixture and add the extra sweetner accordingy, whisking until all combined.
Option 1 Ice Cream Machine
  1. Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
  2. Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 2 No Churn - Blend
  1. Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
  2. Break the frozen mixture into pieces and place in a food processor/blender.
  3. Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
  4. Serve immediately or freeze in a sealed container briefly until a bit firmer.
Option 3 Freeze
  1. Pour the mixture into moulds or a container and freeze for at least 6-8 hours, or until set.
  2. The ice cream will need to sit at room temperature for at least 10 minutes to soften to be able to be served. Moulds can be served immediately.
  3. This method isn't as creamy as the previous 2 but still delicious.
Berry Curd
  1. If using frozen berries, place the berries in a large glass bowl over a pot of simmering water (this is called a double boiler). Allow the berries to soften and then purree/mash (use the juice that forms as you defrost the berries).
  2. Use a hand blender (or masher) and puree the mixture until smooth. It will be about 1 cup but a bit more or less is fine.
  3. Whisk the eggs, egg yolks and maple syrup into the berry puree.
  4. Place the bowl back over the saucepan of simmering water. Do not let the bottom of the bowl touch the water.
  5. Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.Only add the next spoonful once the previous one has combined. Stir regularly.
  6. This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
  7. Taste the Berry Curd. Depending on the tartness and tyoe of berries used it may require more sweetner. Add the Maple Syrup, 1 Tablespoon at a time, until the desired taste is reached.
  8. Cool and place in a glass container. Store in the fridge.
Mummy Made.It - Gluten Free, Paleo Desserts


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