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Easy Raspberry Coconut Ice cream
5 from 12 votes

Easy Raspberry Coconut Ice cream

This Easy Raspberry Coconut Ice Cream blends frozen raspberries with chilled coconut cream and honey into a smooth, creamy dessert. It can be eaten immediately as a soft treat or frozen for firmer texture. The natural fruit tartness pairs with coconut’s richness and honey's sweetness to create a refreshing, dairy-free ice cream alternative.

Prep Time
5 mins
Total Time
5 mins
Servings: 4
Course: Dessert, Others

Ingredients

  • 300 gm raspberry frozen, or another fruit
  • 250 ml coconut cream chilled, Ayam or Kara
  • 60 ml honey 3 Tablespoons, more or less to taste or you can use agave or maple syrup

Instructions

    Cup of Yum
  1. Put the coconut cream and raspberries into the blender and blitz till smooth.
  2. Add 2-3 tablespoons of honey into the mixture and blitz again. Taste for sweetness, adding more honey if you like. I find 3 Tablespoon to be enough
  3. Eat immediately with roasted crushed nuts or a chocolate dessert.
  4. You can put into the freezer for several hours if you want to make it ahead.
  5. Note: It will freeze quite solid if left overnight