This raspberry coconut nice cream is a delicious sugar-free, dairy free ice cream.
A frozen creamy dessert that is a perfect summer treat to cool off after a day of soaking up the sun.
Two years ago I lived a while on the island of Malta in Southern Europe.
It was the end of September and still very hot outside: my kind of weather!
In search of some much needed refreshment, my boyfriend started to experiment with frozen fruit ice cream and we can’t get enough of it ever since.
There are different kinds of plant-based fruit ice cream.
There is sorbet which is water based, popsicles and -my favorite- creamy nice cream.
Nice cream has a base of frozen banana, and sometimes also coconut cream.
When you freeze banana and blend it, it becomes super creamy and has the consistency of classic (dairy) ice cream.
But it’s much better for you and it’s plant-based.
Since Malta we must have made dozens of nice cream variations. Whenever we are in a new country, we make something with the local fruit.
We are usually in tropical countries, so deliciously refreshing nice cream is always very welcome.
For this sugar-free raspberry coconut nice cream you only need 4 ingredients, a freezer and a solid blender or food processor.
Sugar-free raspberry coconut nice cream
Use very ripe bananas: when they get soft and bruised they’re perfect!
Cut the bananas in pieces and freeze for at least 12 hours. I find that this results in the best flavor and creamy texture.
Put a can of natural coconut cream in the refrigerator overnight.
This will separate the thick, creamy part from the watery part.
Scoop out the coconut cream in the top part of the can.
For this recipe we’ll only use the cream part, you can save the liquid for a shake or smoothie.
Use a blender of food processor to mix the bananas with the coconut cream.
Add the raspberries and mix again.
Taste to see how sweet you want it and add some pitted medjool dates.
Serve and eat right away!
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