Berry and dark chocolate chunk ice cream

January 7, 2019
Berry and dark chocolate chunk ice cream

All (or most) of us love a little summer indulgence in the form of a scoop (or two) of ice cream. Although this recipe is rich and creamy, it’s low in added sugar and really hits the spot when you need a treat. While this ice cream is a “low-in-added-sugar” indulgence, it is high in saturated fat and portions should be kept small. Add loads of fresh berries to make this a “better-for-you” spoil!

Recipe and styling by Claire Ferrandi 

Photograph by Annalize Nel 

Berry and dark chocolate chunk ice cream

By Claire Ferrandi Serves: 8 – 10 (makes about 1L)
Total Time: 1 hr + 4 hrs, to freeze


  • 125ml (½ cup) coconut cream
  • 250ml (1 cup) full-cream milk
  • 250ml (1 cup) fresh cream
  • 4 egg yolks
  • 190g xylitol
  • 15ml (1 tbsp) vanilla essence
  • 220g mixed frozen berries
  • 250ml (1 cup) fresh cream, whipped to soft peaks
  • 50g sugar-free dark chocolate, chopped (such as Monatê 78% Cacao Chocolate Bar, available at

  • fresh seasonal berries
  • pomegranate rubies



Add the coconut cream, full-cream milk, 250ml (1 cup) fresh cream, egg yolks, xylitol and vanilla essence to a medium-sized pot. Place the mixture over medium heat, whisking continuously, taking care to scrape the bottom of the pot as you whisk. Once the mixture comes to a boil (it should thicken slightly), remove from heat.


Add the frozen berries to the warm mixture and blitz the entire mixture in a blender or with a stick blender until smooth. Set aside to cool in the fridge, about 30 minutes. Fold in the 250ml (1 cup) whipped cream.


Churn the mixture in an ice cream maker according to the manufacturer’s instructions and transfer to a freezer-proof container. Freeze until solid, about 4 hours or overnight. If an ice cream maker is not available, place the mixture in a freezer-proof bowl, stir through the chocolate and put it in the freezer. Just before frozen (the consistency will be thick, but still liquid), beat with an electric mixer until smooth and fluffy, stir through the chocolate and freeze until solid.


Remove the ice cream from the freezer, 10 minutes before serving. Serve scoops in decorative glasses with a few handfuls berries and pomegranate rubies in each glass.

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