Healthy apricot and vanilla bean ‘nice’ cream. The perfect refined sugar-free, dairy-free ice cream alternative to keep you cool this summer.



6 fresh, whole apricots

1/2 cup rice malt syrup

3 x 250ml cans coconut cream, chilled

1 vanilla bean, seeds scraped


Core and slice 6 fresh apricots and place in a high-speed blender or food processor. Using the chilled cans of coconut cream, scoop out the firm cream on top with a spoon and disregard the remaining liquid. Place in a blender/food processor along with the rice malt syrup and vanilla bean scrapings.

Blend until smooth and creamy, transfer into an ice cream tin and place in the freezer to set for 7+ hours. Remove from the freezer half an hour before serving.

Apricot icecream



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.