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 artificial sugar and dairy free. We loved the dark chocolate dipped in the whole ice-cream bite, 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 tblsp cacao powder, 1/4 cup coconut oil (melted) and 1/4 cup 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, preservatives, or isn’t filled with air, so you won’t get the same affect like we’re used to from the supermarket stuff. I find if you get it out when you’re eating dinner, it’s usually soft enough to eat by dessert.
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Tracey and Jo
- 1h 10m
- 24 (ish)
- 300 g soaked cashew nuts. Soak nuts for 3 hours max
- 270 mL canned coconut milk
- 100 g liquid sweetener. Maple syrup or Agave works well
- 50 g liquid coconut oil
- 2 large handfuls of frozen raspberries
- Coconut oil spray or oil to grease moulds
- 200 g dark chocolate
Thermal Cooking Method
- Add all ingredients in your thermal appliance mixing jug or food blender (except chocolate) and blitz on speed 7 or (med-high) until nice and smooth. Approx. 1 minute.
- Pour into freezable moulds and freeze until set. Approx. 1 hour.
- Melt chocolate on 60ºC/speed 1 or in a pot over the stovetop until melted. Dip ice-cream bites into chocolate and coat. Place on a freezable tray and freeze until set. Approx. 15 mins.