1.5 cups coconut cream
1 cup frozen raspberries
1 cup frozen blueberries
1 tspn cinnamon
2 tblspns pure B grade maple syrup (adjust to taste)
Blend on high until creamy. Pour into moulds and freeze for at least an hour.
When ready, run the moulds until hot water and tap loose.
Recipe submitted by Viki Thondley of Mind Body Food