Raspberry Ice-Cream – Gluten free and vegan

I’m sorry it’s been a while since I’ve posted. Things have been rather busy in the household. Next year I hope to start on creating a cookbook. All recipes will be gluten free, vegan and free from all common allergens. I’ve noticed a few more likes on my Facebook page recently so meanwhile, here is a recipe that ticks all the boxes. Raspberries and coconut make a great combination.

Ingredients

250 g frozen raspberries

80 g coconut cream (or dairy cream if you can have it)

40 g sugar (or to taste) You can also use a sugar substitute here.

Method

Place all ingredients in a food processor or thermocooker and blend on high speed for about 20 seconds. You may need to scrape down in between. If the consistency seems a little too stiff, add a little coconut cream until it is the consistency desired. Place in the freezer to firm up or eat straightaway.

This recipe can be done with any frozen fruit, so long as the pieces are small enough for the food processor.