Kefir ice cream with blackcurrants and raspberries

Ingredients:
Raspberry Ice cream:
300 ml kefir
100 g sour cream
200 g raspberries
2 tbsp honey
1 tbsp coconut oil
2 tbsp grated coconut
Blackcurrant Ice cream:
300 ml kefir
100 g sour cream
200 g blackcurrant
50 g brown sugar molasses

Both types of ice cream are made the same way. First you puree the fruit and the kefir together, then add the sour cream and the other ingredients, and puree again. If you are making black currant ice cream, we recommend that you do not replace the muscovado or molasses sugar with another sweetener, as dark brown sugar is an essential component of the perfect ice cream flavour. Once the mix is ready, pour it into boxes and freeze. Stir every 30 minutes for 2 hours. If you have an ice cream machine, churn the mixture for at least an hour.

Before serving, pour a spoonful of melted chocolate into each waffle cone, spreading chocolate on the sides of the cone. Allow the glazed cones to harden in the fridge.