Raspberry and Coconut Ice Cream

Raspberry and Coconut Ice Cream

Serves 2


  • 200g (7oz) fresh or frozen raspberries
  • 150g (5oz) coconut cream
  • ½ tsp vanilla extract
  • 1 tsp mild-tasting runny honey or ¼ tsp stevia (optional)
  • 3 tbsps freeze-dried raspberries, partly crushed

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.