Vegan Coconut Raspberry Chocolate IceCream

So I have been wanting to get an icecream maker for a wee while but the list of appliances which are probably more important for me to purchase was quite lengthy. There was the ironing board, the steam mop and the new toaster but nonetheless on a chance trip to Briscoes I walked straight past the ironing boards and fell into the path of an icecream maker ( and a soda stream, but that's another story)

So before I was even out of the carpark I was dreaming up a nice little creamy combo to chuck together, and what better than raspberries (which I so happened to have skulking around in the fridge), chocolate and to keep dairy out of the equation ( it makes me a bit snotty)some coconut cream.

Raspberries are packed full of antioxidants, cacao contains theobromine (which is like caffeine's hippy cousin from Jamaica)and  a chemical called anandamide which is thought to make one feel blissful and content. And coconut, well you would have to have been living under a fairly large rock to not know how good this stuff is for you. Nutritious, antimicrobial, fat burning, hydrating, and very delicious.  And these things tend to taste nice together.

So, I reckon for a first icecream attempt it came out pretty damn spanking. In fact, my lovely man ate most of it straight from the icecream maker with a teaspoon.  And said it tasted just like cherry ripe. Nice.  I just ate the rest for brunch (bad naturopath)

So give it a whirl.

 

Whats in it?

Chocolate raspberry stuff
4 tablespoons of coconut oil
2 tablespoons of dessicated coconut
3 tablespoons of maple syrup
2 tablespoons of cacao powder

Icecream

2 cans of coconut cream- chilled in the fridge
3/4 cup of sweetener - coconut sugar, maple syrup etc.
1 tablespoon of vanilla paste

How do you do it?

Firstly arrange the raspberries on a piece of greaseproof paper. Process together the other ingredients for the chocolate until it resembles melted chocolate. Pour over the raspberries and chuck in the fridge for an hour until set.

Then grab the coconut cream out of the fridge and pour into the processor with the other icecream ingredients. Process for two minutes or until kinda fluffy.

Put this mixture back into the fridge until it has chilled a bit ( but not solidified)

Pour this cooled mixture into the icecream maker and let it do its thang. Towards the end add in the crumbled choc/raspberry stuff and let it churn away.

It will be like a soft serve type consistency ( which I kinda like best- years of Mr Whippy addiction you see) when it comes out of the maker, so you can chuck it in another container and freeze it a bit more if you like a firmer consistency.

Enjoy!