Can we all agree that Ice Cream is just about one of the best inventions in the world? It really is one of the best treats known to man kind. Which is why I can’t believe I haven;t shared a N-Ice Cream recipe with you before. The wait however, is over. Here is the fabulously classic Raspberry Ripple Ice Cream!
So we all know ice-cream is an absolutely delicious indulgent treat, but is also high is calories, fat and refined sugar. Although I don’t like to promote the counting of calories, and we all know a little bit of fat is good for us, it doesn’t take a genius to work out we probably shouldn’t be eating mountains of it. It’s also a bit of a no go for any one suffering with a lactose-intolerance or following a vegan diet.
This Raspberry Ripple Ice Cream is a delicious treat which everyone can enjoy. It’s made with Coconut milk and sweetened with natural sugars and fruits. It is a bit denser than normal ice cream but is creamy, tangy and sweet just like your classic raspberry ripple. It also goes perfectly with my Raspberry and Chocolate Cookie Skillet (seriously go give this combo a try!)
Happy Ice cream-ing!
Raspberry Ripple Ice Cream
Serves: 4 Time: 90 minutes (+ 6 hours freezing time) Difficulty: Medium
- 450ml of Coconut Cream*
- 1 Tbsp of Arrowroot Powder (or cornflour)
- 4 Tbsp of Maple Syrup
- 1 Tsp of Vanilla Extract **
- 3-4 Raspberries
- 1 Tbsp of Coconut Water (from the Canned Coconut Milk)
Raspberry Ripple Coulee
- Juice of 1 Lemon
- 1 Tbsp of Maple Syrup
- 1/3 Cup of Raspberries
- Add the Coconut Cream, Arrowroot powder, Maple Syrup and Vanilla Extract to a pan and whisk together until smooth.
- Bring the pan to the boil, stirring frequently to ensure it doesn’t burn on the bottom.
- Once it has started to the boil, remove from the heat and whisk until the mixture starts to thicken slightly however it will not thicken too much at this point (an electric whisk/ stand mixer is best for this)
- Place the mixture in a bowl and place in the freezer for around 30 – 40 minutes until it’s started to freeze at the edges but is still fairly runny.
- In the meantime, make the raspberry coulee by adding all the ingredients to a saucepan with 2 Tbsp of water and bring to a simmer. Once it’s started to simmer, mash the raspberries and allow to simmer until the water has reduced and your left with a slightly runny jam consistency. Remove from the heat and allow to cool.
- Remove from ice cream mixture from the freezer and whisk for a few minutes on high until it starts to thicken. Once thick add the 3-4 raspberries and whisk through so they’ve just started to break up. Return to the freezer for a further 30 minutes.
- Remove from the freezer a final time and stir the mixture a final time (no need to whisk this time). Add the cooled raspberry coulee in small blobs and stir through to make a marble effect.
- Return to the freezer and allow to freeze for 5-6 hours or overnight.