Raspberry and Coconut Ice Cream

Raspberry and Coconut Ice Cream

Serves 2

Ingredients

I usually use frozen raspberries from the supermarket in this ice cream for a quick and easy but delicious dessert.

 

  1. If you are using fresh raspberries, lay them on a baking tray and leave in the freezer until frozen. Place the coconut cream in the fridge (preferably overnight) to cool.
  2. Place the frozen raspberries in a food processor with the vanilla extract, coconut cream and honey or stevia (if using) and blend (pulsing at first) until the mixture is smooth and creamy.
  3. Add the freeze-dried fruit and mix in by hand. Serve immediately.