Raspberry and rose 4-ingredient vegan ice cream
- 800ml reduced-fat coconut milk
- 350g frozen raspberries
- 3 bananas, chopped
- 1tsp rose water
- Fresh raspberries, to serve (optional)
Put all the ingredients except the fresh raspberries in a food processor and blend until smooth.
Pass the purée through a sieve into a freezer-proof, lidded container. Freeze overnight until solid.
Remove the container from the freezer and set aside for 15 mins. Break up the ice cream into pieces and put in the food processor. Blend until smooth, then return to the freezer-proof container and refreeze until firm.
To serve, top with the fresh raspberries, if using.