Konnichiwa Peanut Butterer

Boysenberry Jelly Tip

Recipe By

Ice Cream

  • 400ml coconut cream
  • 1⁄4 cup maple syrup or 2 ripe bananas
  • 1 tsp vanilla bean paste

Boysenberry Jelly

  • 3 tbsp. boysenberry jelly
  • ½ cup water
  • 2 tbsp. chia seeds

Chocolate Coating

  • 60ml of cacao butter, melted
  • ½ tbsp. coconut oil, melted
  • 2 tbsp. maple syrup
  • ¼ cacao powder

A spin on the ol’ kiwi favourite – you will need ice block moulds for this recipe.


  1. In a high-speed blender, blitz the coconut cream, maple syrup (or banana) and vanilla bean paste to get a smooth liquid.
  2. Divide evenly amongst 6 small or 4 large ice block moulds. They should each be half full.
  3. Transfer to freezer to harden slightly, insert ice cream sticks then return to freezer.
  4. To make the jelly layer, combine the jelly, water and chia seeds in a small bowl.
  5. Set aside to soak for 20 minutes to allow the chia seeds to absorb some of the liquid.
  6. Divide jelly evenly amongst the ice block moulds and transfer to freezer to harden.
  7. To make the chocolate coating, combine all ingredients in a blender and blitz until smooth.
  8. Dip each ice cream in the chocolate several times and place back in moulds for their final set.

Serve from freezer, and eat immediately.

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