Coconut Berry Cobbler Ice Cream (Dairy Free, Gluten Free) — Will Frolic for Food

Step 1

Preheat oven to 350F.In a medium bowl, combine all ingredients. Using a wooden spoon, stir to thoroughly combine until you have an even texture. You want to make sure the ghee and honey are well incorporated.Spread the mixture evenly out over a cookie sheet or shallow baking pan.Bake 20 minutes, stirring and rotating half way through. The granola will be a deep, golden brown when done.Remove from oven and let cool at least 20 minutes.

Step 2

In a double boiler or bain-marie, heat coconut milk together with maple syrup until just beginning to steam.Remove from heat, and whisk in egg yolks until well combined.Bring back to heat, and continue to cook, stirring constantly with a rubber spatula until a thermometer reads 170F.Remove from heat and pour over a cheesecloth fixed over a bowl to remove any cooked bits of yolk or white that may have formed in your custard base.Refrigerate for 1 hour or overnight.OR if you’re impatient (like me) you can stick your custard base in the freezer for 45 minutes to an hour to cool it quickly.Once cooled, pour your custard base into a blender.Add blueberries and raspberries and blend for 30 seconds, or until your berries are well blended and your ice cream base is thick and creamy.Make ice cream in your ice cream maker as directed.Remove the ice cream and spread it into a loaf pan to freeze for another couple of hours, until you've reached your desired set.To serve, top with your cobbler topping!