These raspberry ice cream bites look pretty good hey?  Drooling yet?  You know you’ve got a winner when you create something that’s almost wholefoods, cause if it wasn’t for the dark chocolate these would be refined sugar-free and dairy-free also.  We loved the whole ice cream bite dipped in dark chocolate, but if you don’t want so much chocolate just drip it over the top.  Alternatively, you could create and make your very own vegan chocolate by mixing 2 tablespoons of cacao powder, 1/4 cup coconut oil (melted), and 1/4 cup of maple syrup together.

This ice cream will go hard once frozen, so don’t expect to pull it out of the freezer and take a lovely big soft bite straight away.  It doesn’t contain any anti-freeze, or preservatives, and isn’t filled with air, so you won’t get the same effect as we’re used to from the supermarket ice creams.  I find if you get it out when you’re eating dinner, it’s usually soft enough to eat by dessert.

This recipe is also in our cookbook Everyday Additive-Free available from the Additive-Free Lifestyle Shop.

Everyday Additive-Free is a 320-page book filled with over 150 simple, tasty and budget-conscious recipes together with exclusive scientific information discussing additives and their effects on your health. All recipes have beautiful full-colour photography and step-by-step cooking instructions for both thermal appliances and traditional appliances.  There are also stacks of allergy-friendly options too.  It is sold as a physical book, eBook, or as a book and eBook bundle.

Jo and Tracey x

February 20, 2018
  • 3h 5m
  • 2h
  • 5h 5m
  • 24 (ish)

Ingredients

  • 300 g soaked cashew nuts (soak nuts for 3 hours max)
  • 270 mL tinned coconut milk
  • 100 g liquid sweetener (100% maple syrup or agave works well)
  • 50 g coconut oil
  • 2 large handfuls of frozen raspberries
  • 200 g dark chocolate

Instructions

Thermal Cooking Method

  1. Add all ingredients (except chocolate) into mixing jug and blitz on speed 7 until smooth (approx. 1 minute).
  2. Pour into ice cube moulds and freeze until set (approx. 1 hour).
  3. Melt chocolate on 60°C/speed 1. Dip ice cream bites into chocolate to coat. Place on freezable tray and freeze until ready to eat.

Traditional Cooking Method

  1. Add all ingredients (except chocolate) into a high speed blender and blitz until mixture is smooth.
  2. Pour into ice cube moulds and freeze until set (approx. 1 hour).
  3. Melt chocolate in a microwave safe glass bowl, stirring every 30 seconds. Dip ice cream bites into chocolate to coat. Place on freezable tray and freeze until ready to eat.

Nutrition

  • 24