Vegan-raspberry-easy-ice-cream

Raspberry and rose 4-ingredient vegan ice cream

With hints of floral rose, coconut and banana, this smooth and creamy treat is easy to make

By , 24 April 2019

(5 votes)

Raspberry and rose 4-ingredient vegan ice cream
  • Prep: 25 Mins
    plus overnight freezing

  • Serves: 24

Nutritional Info
Each 60g serving contains
  • Energy

    158KJ

    38KCAL

    2%
  • Fat

    2.2g

    med

    3%
  • Saturates

    1.6g

    med

    8%
  • Sugars

    2.8g

    low

    3%
  • Salt

    0.04g

    low

    1%
of your reference intake.
Typical energy values per 100g: 264kJ/63kcal.
Ingredients
  • 800ml reduced-fat coconut milk
  • 350g frozen raspberries
  • 3 bananas, chopped
  • 1tsp rose water
  • Fresh raspberries, to serve (optional)
Method
  • 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.