Recipes
Recipes

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

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

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(5 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 24

Cooking Time

Price: 16p per serving

Nutritional Information

Each 60g serving contains

Energy
158kj
38kcal
2%
Fat
2.2g
Low
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

1
Put all the ingredients except the fresh raspberries in a food processor and blend until smooth.
2
Pass the purée through a sieve into a freezer-proof, lidded container. Freeze overnight until solid.
3
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.
4
To serve, top with the fresh raspberries, if using.