Recipe by Mariza Ebersohn

by Tia


  • ½ cup Medjool or brown dates, soaked in water
  • 400ml can coconut cream, or full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1½ cups blueberries, fresh or frozen
  • ¼ cup raw honey
  • 1 tablespoon lemon juice
  • 1 cup melted Lotus Biscoff cookies spread or smooth peanut butter


  1. Add the blueberries, honey, and lemon juice to a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let them cool.
  2. Meanwhile, blend the dates, coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth.
  3. Pour the ice cream batter into moulds, add a few dollops of the blueberry jam, and let them set.
  4. Once set, dip into smooth Lotus Biscoff cookies spread or smooth peanut butter.
  5. Dust with some edible sparkles and enjoy!

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