Ingredients:

2 cans full fat organic coconut cream

2 tablespoons raw Jarrah honey

2 tablespoons bee pollen

1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder

pinch of sea salt

1 tablespoon vanilla extract – optional

What to do:

1. Blend coconut cream, 1/4 cup jarrah honey, 1 tablespoon bee pollen, xanathan gum, salt and vanilla (if using) in a blender until smooth. Chill well in the refrigerator for several hours or overnight.

2. Process in an ice cream machine according to the manufacturer’s instructions. Spoon 1/3 of the ice cream into a chilled container, even it out and drizzle some of the remaining 2 tablespoons Manuka honey over. Sprinkle with some of the remaining bee pollen. Repeat with the rest of the ingredients.

3. Freeze for at least 4 hours or overnight. Let sit at room temperature for 10-15 minutes before scooping and serving.