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
Cook: 25 Mins
Serves: 24
Price: 16p per serving
Nutritional Information
Each 60g serving contains
Energy
158kj
38kcal
158kj
38kcal
2%
Fat
2.2g
2.2g
Low
3%
3%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
2.8g
2.8g
Low
3%
3%
Salt
0.04g
0.04g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
264kj/63kcal
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.