Raspberry Bounty Ice Cream

Filling

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

Method

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: