Kirsten Bridge's recipes have been so popular! Her natural cooking ability combines with a love of natural & unrefined ingredients. Kirsten's passion is re-creating old favourites in a new, healthier incarnation. Check her profile out @kirstenbridge.nz on Instagram)
By Kirsten Bridge
Jandals, pohutukawa, bbqs, ice cream......kiwi summer.
They all go hand in hand right? Well the ice cream part can be a little trickier for some. A lot of people aren’t able to enjoy the iconic treat because they are either dairy intolerant or choose to stay away from refined sugars. The majority of options around are basically scoops of dairy and refined sugar so a lot of people miss out on what will be just a childhood memory.
Well, I’m pretty stoked to be able to bring you a delicious alternative. I actually think I prefer it to normal ice cream and I swear I’m not being biased. 
The creaminess of the coconut cream & the sweetness of the honey are a match made in heaven.
And then to put a spin on things, because cream ice cream can be a little boring, I’ve added Misty Day plant potions butterfly pea blue beauty tonic into it. Mixed with a splash of lemon juice to bring this insane blue out your ice cream takes on a whole new level of epic-ness.
Get amongst it and enjoy your summer with a tasty ice cream in your hot little hands!
Blue Honey & Coconut Ice cream 🍨🦋
Ingredients & Method:
1. Blitz together 1 can of coconut cream, 1/4 c Manuka honey, 3 T cashew butter (just blitz some cashews until creamy and smooth), 1 t vanilla bean extract & a pinch of salt. 
2. Once combined pop the mix into an ice cream maker for 20 minutes. Stir together 1/2 T Misty Day Plant Potions butterfly pea powder & 1 T lemon juice then stir it through the ice cream just a couple of times before freezing in your chosen container. It will be fine without being churned however an ice cream maker makes it creamy perfection 🍯🥥
