Raspberry Bounty Ice Cream


1.5 cups coconut powder

1/2 cup coconut cream

2 tbsp maple syrup

1 tsp vanilla

2 tbsp melted coconut oil

1/2 cup raspberries

Coating: 1 bar dark chocolate + 1 tbsp coconut oil


Blend all filling ingredients and pour in molds.

Freeze for 1 hour.

Then melt dark chocolate with 1 tbsp coconut oil and dip the bars.

Transfer back to the freezer

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