I haven’t written any blog posts for ages but we loved these ice-creams so much that I had to post the recipe! They’re very simple to make, yummy and pretty healthy. My kids have been loving them in this hot weather, and it looks like the weather will last bit longer so I might try a few more flavours too.
Makes about 4 ice-creams
1 tin of full fat coconut milk
1 small tub of raspberries
1 tbsp. of sugar or maple syrup/agave syrup
1/2 tsp. of vanilla essence
50-100g dark chocolate (depending on how chocolatey you want them!)
Roughly mash the raspberries with a fork.
Add the coconut milk, sugar/syrup, and vanilla to a bowl and whisk together, or blend in a blender for a few seconds.
Stir in the mashed raspberries to make a kind of raspberry ripple effect.
Pour the mixture into ice-lolly moulds and freeze until solid.
When the ice-creams are frozen, melt some dark chocolate and drizzle it over the ice-creams, covering them as much as you like. Place the ice-creams on a plate and place back in the freezer for a little while for the chocolate to cool completely. And enjoy!