Easy Vegan Raspberry & Coconut Ice Cream - No Ice Cream Maker Required!

Serves: 6 Prep: 15_mins_plus_5_hours _freezing_time Cook: 5_mins


For the coconut ice cream:

200g raw cashews, pre-soaked and strained (place in water for an hour ahead of time and dry with a paper towel) 

170g Biona Coconut Milk (refrigerated so it separates - only use the solid layer of the milk and save the rest to add to smoothies)

170g Biona Maple Agave Syrup

1 tsp salt

1 tsp vanilla extract

For the raspberry coulis:

1 tsp water

65g raspberries

Juice of 1 lemon

1 tbsp Biona Maple Agave Syrup


  1. Place the raspberry coulis ingredients into a food processor and blend for 2 minutes or until it forms a smooth puree.

  2. Pour the mixture into a small saucepan on a low heat and simmer gently for about 5 minutes until thickened and reduced.

  3. Transfer to a bowl and place in the fridge until needed for the ice cream.

  4. Add all the coconut ice cream ingredients into a food processor and blend until smooth.

  5. Transfer to a freezer-safe container. Pour most of the raspberry coulis over the ice cream mixture and use a skewer to swirl through, creating a marble effect. Leave some raspberry coulis aside to serve with the ice cream.

  6. Place the ice cream mixture in the freezer for 5-6 hours or overnight for the best results. 

  7. Use an ice cream scoop to serve and top with fresh raspberries, chopped walnuts and a drizzle of leftover raspberry coulis. The perfect dessert that’s sweet, flavourful and organic!

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