Ice cream made with frozen fruit and coconut cream is every bit as rich and delicious as dairy-based ice cream. The raspberries in this recipe are a fantastic source of vitamin C and fiber. You don’t need an ice cream machine, but for best results, use a high-speed blender that comes with a tamper so the berries puree thoroughly and the mixture is quick to turn smooth and creamy.
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2 (10-ounce) packages frozen raspberries
½ cup coconut cream
1 teaspoon alcohol-free, gluten-free pure vanilla extract
½ teaspoon ground cardamom
2 tablespoons dark maple syrup (optional, for Pegan Diet)
2 tablespoons bee pollen
2 tablespoons shredded unsweetened coconut
2 tablespoons cacao nibs
10 chopped honey-roasted pistachios (optional)
- Combine raspberries, coconut cream, vanilla, cardamom and maple syrup, if using, in a blender.
- Blend on high speed, using the tamper (if available) to push the berries down toward the blade, until mixture is smooth, thick and creamy, about 1 minute.
- Using a spatula, scoop the ice cream into four bowls.
- Sprinkle each portion with 1½ teaspoons each of the bee pollen, coconut, and cacao nibs, optional pistachios (if using) and serve. (This ice cream doesn’t keep well, so serve all of it immediately.)
Makes 4 servings
Saturated fat 2g
* Nutritional analysis does not include optional pistachios.