Blueberry frozen yoghurt and cherry sorbet ice cream sundae

This blueberry frozen yoghurt and cherry sorbet ice cream sundae with hot blueberry lime sauce and freshly baked blueberry friands was delicious and refreshing. It was also a little more in my comfort zone – super low in added sugars, lots of natural fruit flavours and a golden thread of citrus.

If it feels like too much effort to make all the elements yourself (and let’s face it, my tolerance level for effort in the kitchen is a little higher than most…), just buy some berry or cherry sorbet, and blueberry froyo, and make the sauce and friands – they are both amazing!

Blueberry sundae

Cherry sorbet

450g stoned cherries (frozen are fine)
30ml Kirsch (or Creme de Cassis)
20ml lemon juice
30ml maple syrup
160ml (2/3 cup) coconut water 


  1. Blend all the ingredients until smooth and freeze in ice cream maker according to instructions. 
  2. If you have a high speed blender, you could also add the liquids to the container, place all the frozen cherries on top and blend, using the tamper, until smooth and soft serve consistency. Transfer to a container and place in the freezer for 4 hours.

Blueberry frozen yoghurt

30ml (40g) raw honey
1 teaspoon vanilla extract
125ml double cream
1 x 450g tub blueberry yoghurt


  1. Place the honey, vanilla and cream in a small bowl and whip until soft peak stage. 
  2. Gently stir in the blueberry yoghurt and freeze in an ice cream maker according to instructions. Place in the freezer for a few hours to reach the perfect consistency.


Blueberry friands

Makes 20 mini friands

45g coconut sugar (or use light brown unrefined sugar)
85g almond flour
25g gluten free (or regular) flour
pinch of salt
90g butter or coconut oil, melted
3 medium egg whites, lightly whisked
zest from 1 orange
zest from 1 lemon
80g blueberries (frozen are fine)


  1. Whisk the sugar, almond flour, flour and salt in a medium bowl. 
  2. Make a well in the centre and slowly pour in the melted butter & egg whites. Start whisking, drawing in flour from the outside. Stir in the zest and blueberries.
  3. Butter 20 holes in a mini muffin tin and spoon the mixture into these. Bake for 15 – 20 minutes at 180˚C. 


Hot blueberry lime sauce

200g sweet blueberries (frozen are fine)
15ml (20g) raw honey, or more to taste
zest from 1 lime
15ml lime juice


  1. Heat the blueberries in a small saucepan over a medium heat until the skins start to pop. Scrape into a blender and blend with the honey and lime juice. 
  2. Keep warm until you are ready to serve.


Blueberry friands

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