Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Strawberry Ripple Ice Cream (Vegan, No Churn)


Hello! It feels like ages since my last post, and to be honest it kind of has been. Since then we’ve had Christmas and New Years, said goodbye to 2020 (at last), and are now in the midst of our summer holidays. We’ve spent a week down in Queenstown with friends, lots of chill time at home as well as getting things sorted for our house renovation, and now we’re up at Omaha (a beautiful NZ beach) with family.

Because we’re in the middle of summer here it seemed fitting that my first post for 2021 be an ice cream recipe. I don’t own an ice cream machine (mainly because we barely have enough room in our kitchen for my blender), so this strawberry ripple ice cream is one of those super simple, no churn ice cream recipes that almost anyone can make.



What I love most about this strawberry ripple ice cream recipe is that it only uses 3 ingredients: strawberries, pure maple syrup and unsweetened coconut yoghurt. Of course, you can get a bit fancy and add extra flavourings like vanilla, ginger or cardamom. You can swap out the strawberries for any other type of berries in season or your freezer, combine different varieties, or even add stone fruits into the mix to make a mixed fruit version. So far I’ve made this recipe with both raspberries and blueberries and it’s turned out beautifully.

The trick to getting a nice smooth ice cream without an ice cream machine is all in the blending. Once you’ve blended it all up and put it in the freezer to start the freezing process, keep checking on it and when it’s nearly frozen pull it out and blend it again. This breaks up any ice crystals and creates a nice smooth consistency. Depending on how much patience you have you can repeat this process multiple times, but if you’re short on time (or patience) you can get away with doing it just the once. Just be sure to wait until you’re done with the blending before you swirl the ripple through.

Of course, if you have an ice cream machine by all means use it with this recipe as you will get an even smoother, creamer ice cream!

Strawberry Ripple Ice Cream (Vegan)
Strawberry Ripple Ice Cream (Vegan)


No Churn Strawberry Ripple Ice Cream (Vegan)

Makes: 1 batch
Prep time: 30 minutes Chill time: 2 hours

600g strawberries (fresh or frozen)
6 Tbsp pure maple syrup
1/2 tsp vanilla powder (optional – see below for other suggestions)
600g unsweetened coconut yoghurt

Topping Suggestions
Freeze dried strawberries
Raw cacao nibs
Raw chocolate
Waffle cones
Caramel popcorn

Other Flavouring Suggestions
1 tsp freshly grated ginger
1 tsp ground cinnamon or cardamom
Raw cacao nibs
Chocolate chips

Place the strawberries, maple syrup and vanilla in a small pan and heat over medium until mixture starts to bubble. Cook another 5 minutes then turn off heat and leave to cool.

Place the cooled strawberry mixture in a high speed blender or food processor and blend until smooth.

Pour the yoghurt into a large mixing bowl, add two thirds of the strawberry puree and fold together. Set the remaining strawberry puree aside in the fridge.

Pour the yoghurt mixture into a freezer proof container and place in the freezer to chill (if using an ice cream machine put the mix in at this point).

When the mixture in the freezer is nearly set, remove it and blend it all up again until smooth. Repeat this as many times as you like, although two or three times is usually enough. After the final blend pour the ice cream mixture into a freezer proof loaf pan or baking tin, pour over the remaining strawberry puree and swirl it through the mix with a spoon. Return the ice cream to the fridge and chill until firm.

This ice cream will keep covered in the freezer for up to 2 months.



Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream (Vegan /No churn recipe)
Strawberry Ripple Ice Cream

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice (Vegan Gluten Free Recipe)

Raw Snickers Ice Cream Slice


I Created A New Dessert eBook!

It’s called: Inspired Desserts, Wholefood Sweeteners Edition, and inside you’ll find 6 whole food sweetened desserts, including this Raw Snickers Ice Cream Slice!

I created this eBook because I wanted a collection of healthier, low sugar desserts that ticked all the boxes. These sweet treats are all gluten free, oil free, vegan and made with (almost all) whole food ingredients.

As a little taster I’m sharing this amazing raw snickers ice cream slice with you here, and some insights about how I came to create it. To download the full ebook click here:


Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D


Inspired By A Raw Vegan Snickers Bar

Inspired by some particularly mouth-watering vegan snickers bar recreations on Instagram (Addicted To Dates are possibly the most impressive!), I thought it was high time I tried my hand at recreating this iconic chocolate bar too.

Not one to do things by halves, my aim for this recipe was to create a raw, vegan, snickers inspired dessert, that was also gluten, refined sugar and oil free, and ideally made solely with whole food sweeteners… Phew!

What ingredients did that leave me with then?

Surprisingly some pretty good ones when it comes to the flavours and textures of a snickers bar!


Raw Snickers Ice Cream Slice


What’s A Whole Food Sweetener

To answer this question, first let’s look at what a “whole food” is.

Essentially, a whole food is simply that. Food that’s still in its whole, original, unaltered state. Whole foods ideally haven’t undergone any processing or refining at all, or have been processed and refined very little so that they still have all their nutrients, vitamins, minerals and fibre intact. Some examples of whole foods are fruits, vegetables, tree nuts, legumes, tubers and whole grains.

A whole food sweetener, is any food in it’s whole, original, unaltered state that can be used to sweeten another food. Some examples of whole food sweeteners are whole dates, date puree, whole fruits, (unsweetened) fruit puree, raw honey, and sweet vegetables such as carrots, sweet potato and beetroot.


What About Other Unrefined Sweeteners

There is, however, a slight grey area when it comes to what’s considered a whole food sweetener and what isn’t. For example, is beetroot powder still considered a whole food sweetener given all of its water content has been removed? How about date syrup which you can make yourself by blending dates and warm water, or buy a slightly more processed version?

Taking it one step further, there’s also the minimally processed unrefined sweeteners such as pure maple syrup, rice syrup or coconut nectar which technically aren’t considered whole foods, but many people on a whole foods plant based diet still choose to use them because of their minimal processing.

When it comes down to it, it really depends how far you want to take the whole food concept and the reason why you’re choosing to use whole food sweeteners in the first place.

In my opinion, all the unrefined sweeteners I’ve just mentioned can be great options depending on what you’re looking for. All of the above sweeteners have slightly different qualities and properties, and this will determine which you choose and how you use them.


Raw Snickers Ice Cream Slice


This Slice Is Sweetened Solely With Dates

For this Raw Snickers Ice Cream Slice recipe I’ve kept it really simple by using pitted Medjool dates throughout. Medjool dates are larger and softer than the more common Deglet Noor variety, and have an amazing, rich caramel flavour with works perfectly for the caramel elements of this recipe. Medjool’s are also quite a bit stickier than regular dates which is a perfect for holding the biscuit base together in the absence of coconut oil.

If you can’t get your hands on Medjool dates (or don’t want to splash out for 16 of them), simply swap them for the smaller Deglet Noor variety at a ratio of around 2:1.

Alternatively, if you’re on a low fructose diet or would simply prefer to avoid dates entirely, you could substitute them for a liquid sweetener such as pure maple syrup, rice syrup or coconut nectar. If you do this you’ll also have to reduce some of the liquid quantities to ensure you end up with a good texture.


What About The High Fructose Content In Dates

Some people get worried when they see dates in a recipe due to their high fructose content. But as I discussed above, dates are a whole food that are in their original unprocessed state (aside from removing the pitts of course).

This means their very high fibre content will slow down the absorption of fructose into the blood stream and avoid unwanted blood sugar spikes. Fibre is also essential for a healthy digestion.

Dates are also packed with nutrients such as magnesium, phosphorus, zinc, potassium, B6 and iron, not to mention an abundance of antioxidants!

So as far as sweeteners go, dates are a very nutritionally dense choice and are far better than other high fructose liquid sweeteners such as agave or high fructose corn syrup.



Raw Snickers Ice Cream Slice


What Else Is In This Gluten Free Vegan Snickers Slice

To create the chocolate biscuit base I used a mixture of almonds and cashews, bound together by Medjool dates, which also provide the sweetness. Raw cacao powder provides the chocolate flavour, coconut cream enhances the texture, and a touch of Himalayan pink salt rounds off the flavour.

The vanilla “nougat” layer is a super smooth, vanilla custard creme which is extremely tempting to eat by the spoonful. The amazing creaminess comes from soaked cashews which are blended with coconut cream, plant milk, pure vanilla powder and a couple more Medjool dates for sweetness.

The peanut caramel layer is no doubt the richest part of this recipe, and is also the simplest. It’s made up of only 3 ingredients: smooth peanut butter, Medjool dates and coconut cream. Just like the vanilla layer, it’s all kinds of lick the spoon, crazy good.

Of course, no snickers bar is complete without some roasted salted peanuts, and these get pride of place on top of this decadent ice cream slice.

If you’re feeling extravagant you could drizzle the top with melted chocolate, or go one step further and cover each slice in chocolate for the full snickers experience!

One thing to note though, most chocolate is made with refined sugar so that’s something to consider if you want to ensure this dessert is made with as many “whole food” ingredients as possible.


This Slice Is Packed With Antioxidants, Vitamins, Minerals, Protein & Fibre

Because this Raw Snickers Bar Slice is made largely with whole food ingredients, it’s naturally packed full of nutrients!

Cashews, almonds and peanuts are all amazing sources of plant based protein as well as heathy plant based fats.

Raw cacao powder is packed full of antioxidants, particularly polyphenols. These have been linked to many health benefits such as reduced inflammation, lower blood pressure, improved blood flow, cholesterol and blood sugar levels.

Coconut cream is a source of vitamins and minerals such as manganese and copper, as well as MCT’s (medium chain triglycerides).

And lastly dates are a fantastic source of fibre, as well as vitamins, minerals and an abundance of anti-inflammatory antioxidants.


Raw Snickers Ice Cream Slice


Other Peanut Butter Recipes You’ll Love

I’ve created quite a few peanut butter recipes to date, some of my favourites are this creamy Pumpkin Spice Peanut Butter Fudge, this super rich Peanut Butter Coconut Cream Pie, and this classic Chocolate Peanut Butter Avocado Mousse.

But I think the ultimate recipe (apart from this Raw Snickers Ice Cream slice of course) has to be my Ultimate Peanut Butter Chocolate Cake. It’s a super moist, deliciously fudgey, melt-in-your-mouth chocolate cake, with just a hint of peanut butter. 

All these recipes are gluten/grain and refined sugar free, as well as plant based/vegan, but only this Raw Snickers Ice Cream Slice recipe is sweetened entirely with dates, aka whole food sweeteners.

I hope you love this new Raw Snickers Ice Cream Slice recipe, and when you make it let me know in the comments below.



Raw Snickers Ice Cream Slice (Gluten Free/Vegan)

Makes: 20 x 20cm square tin; approximately 16 squares
Prep time: 45 minutes Set time: 3 hours or overnight

Chocolate Base
1 cup (160g) almonds
1 cup (160g) cashews
6 Medjool dates, pitted
3 Tbsp (22g) raw cacao powder
1/4 cup (65g) coconut cream
1 tsp pink Himalayan salt

Vanilla Layer
2 cups (300g) cashews
1/2 cup (125g) coconut cream
1 cup (250g) plant milk
4 Medjool dates
1/4 tsp vanilla powder

Peanut Caramel Layer
1/2 cup (150g) smooth peanut butter
6 Medjool dates, pitted
3/4 cup (190g) plant milk

1/2 cup (80g) roasted peanuts, roughly chopped
1/4 tsp pink Himalayan salt


Line a small brownie pan (18 cm x 30 cm or 20 cm x 20 cm) with baking paper.

Soak the cashews by placing in a bowl, cover with water and leave at room temperature for 2 to 4 hours. Drain and rinse well.

To make the base, place the almonds and cashews into a food processor and blend on high until they resemble coarse crumbs. Add the remaining base ingredients, blend until the dates are mixed in and the mix comes together.

Tip the base mixture into the prepared tin and press down until even and smooth. Place in the fridge to set.

To make the vanilla layer, place all the filling ingredients into a blender and blend on high until smooth. Pour over the base, smooth with a spatula and place in the freezer to set for an hour, or until just firm.

Roast the topping peanuts in a 160°C oven for 10 minutes or until golden, then roughly chop.

Make the caramel layer by placing all the ingredients into a blender and blend on high until smooth. Pour over the vanilla layer, smooth, sprinkle with peanuts and return to the freezer to set.

To serve, remove slice from the tin, cut into squares using a hot knife and serve semi-frozen.

Store slice in a sealed container in the freezer for up to 1 month.


Raw Snickers Ice Cream Slice

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

Raspberry Coconut Breakfast Ice Pops

Raspberry Coconut Breakfast Ice Pops

Raspberry Coconut Breakfast Ice Pops


I bought an ice pop mould about a year ago on Amazon, but truth be told, I’ve barely used it.

I could blame the fact our freezer’s always too full, but I think the actual reason is our kitchen is so lacking in storage that the ice pop mould has spent most of it’s life at the bottom of a container bin, and as the saying goes, out of sight out of mind.

Now that we’re in the middle of a deliciously hot summer though, and seeing so many delicious ice pops on pinterest,  I had an idea while making my morning smoothie. 

Whenever I get a bit heavy handed with the frozen berries or ice, I end up with quite a thick, frozen smoothie and often think how delicious it would be frozen into an ice pop – so that’s exactly what I did.


Raspberry Coconut Breakfast Ice Pops


For this recipe I created a really simple raspberry coconut smoothie and poured it over a layer of coconut yoghurt in the ice pop mould. When the ice blocks are half set add granola to the tops (or bottom once they’re in your hands) to create breakfast on a stick!

Of course, get as creative as you like with these breakfast pops. I kept the smoothie really simple so that it could equally be eaten as a snack or dessert. But feel free to add more fruits like mango or banana, maybe sneak in some greens, hemp protein, nut butters, adaptogenic powders, or anything else you’d usually add to your morning smoothie!



If you do add granola though, it can pick up a freezer taste fairly quickly so be sure to store the ice pops in a sealed container – or eat them asap!

If you make these breakfast ice pops, let me know! Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!


Raspberry Coconut Breakfast Ice Pops


raspberry coconut breakfast ice pops with granola

Makes: 10
Prep time: 30 minutes

You will need an ice pop mould (available on amazon) and wooden ice pop sticks.

Raspberry smoothie:

1 1/4 cup frozen raspberries
1 1/4 cup drinking coconut milk
4 ice cubes
2 Tbsp coconut yoghurt

To assemble:

1 cup coconut yoghurt
1 cup granola of choice (I used a paleo, grain free granola)

Prepare the ice pop mould by placing a spoonful of coconut yoghurt into the bottom of each ice pop well.

Make the raspberry smoothie by blending all the ingredients together in a high speed blender.

Pour the raspberry smoothie into each well, leaving 1/2 cm space at the top (for the granola). If the yoghurt swirls up that’s great as it creates a pretty marbled effect.

Place the ice pop mould into the freezer to set up for 10 minutes or so while you clean up.

After 10 minutes, take the ice pop mould out of the freezer and add granola to the top of each pop, followed by the lid and a stick.

Return to the freezer and allow the pops to freeze solid. To remove the breakfast pops from the mould, warm the underside of the mould under warm water and then gently ease the ice pops out when you feel them start to loosen.

These raspberry coconut breakfast ice pops will keep for 1 month in the freezer.


Raspberry Coconut Breakfast Ice Pops



Double Chocolate Ice Cream Cookie Sandwiches

Double Chocolate Ice Cream Cookie Sandwiches


These double chocolate ice cream cookie sandwiches have been on my to-do list forever!

I’ve seen so many mouthwatering versions on social media that I was inspired to create my own Swoon Food version, i.e. dairy, gluten/grain free, and low in sugars.

After trialling a spiced cookie version on Christmas day I decided chocolate cookies were definitely the way to go. If you’re going to do it, you might as well go the full way – right?!

I based the chocolate cookies off my Oreo cookie recipe from many moons ago. They’re a delicious, dark chocolate flavoured cookie, that stays nice and flat after baking,  so are perfect for sandwiching ice cream together.

This new version, however, is much lower in sugars and uses raw cacao powder instead of dutch process cocoa. The reason I used dutch process cocoa in the original Oreo cookie recipe was the achieve the classic, dark Oreo colour. Unfortunately,  dutch process cocoa powder loses much of it’s nutrients in the processing, so raw cacao powder is the healthier choice. To read more about why raw cacao is so good for you, check out this raw chocolate brownie mousse cake post.

Raw cacao does creates quite a rich, decadent cookie though, so if you’re making these for kiddies either sub out some of the raw cacao powder for more flour, or use regular cocoa powder instead.



There’s a trick to making ice cream cookie sandwiches that don’t immediately melt in your hand – which I learnt the hard way!

Instead of scooping ice cream straight from the tub and squishing between cookies (unless you uber messy is your thing!), the best way is to prep your ice cream ahead of time. 

All you need to do is allow a tub of ice cream to soften, spread it into a brownie pan and allow to set. When firm, cut rounds using the same cookie cutter as your cookies, sandwich the ice cream round between two cookies and return to the freezer to allow it to set. The key is to make sure the chocolate cookie is the same temperature as the ice cream so that the ice cream doesn’t melt before you get a chance to eat it!



And that’s it! Super easy.

You could, of course, get all fancy and roll the sides of the ice cream cookie sandwiches in toppings such a coconut, chocolate chips or freeze dried raspberries. But if you’re anything like me, you’ll probably want to eat them well before any of that!

And because these double chocolate ice cream cookie sandwiches are stored in the freezer, there’s a chance you might just forget about them. This means one day when you’re looking for a sweet treat you’ll find a happy surprise waiting for you…

Ok, who am I kidding. These are seriously good so you’re going probably going to eat them in one sitting, but they’re worth it!


If you make these double chocolate ice cream cookie sandwiches, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or facebook. Enjoy!



Makes: Approximately 10 medium or 16 small ice cream cookie sandwiches
Prep time: 30 minutes

Chocolate Cookies

100g coconut oil, melted
120g coconut sugar
60g ground almonds/almond meal
60g buckwheat flour (or rice flour)
60g raw cacao powder (dutch cocoa powder for a milder flavour)
1 tsp baking powder
1 tsp vanilla
pinch pink Himalayan salt
1 egg or egg substitute/flax egg 
1 Tbsp rice syrup or pure maple syrup

Ice Cream

A tub or two of your favourite ice cream (I used Duck Island’s Salted Chocolate Brownie & Little Islands Coconut Caramel – both dairy free/vegan)


To get the best looking ice cream sandwiches that don’t melt in your hand, you need to prep the ice cream first. Leave it out at room temperature for 20 minutes or so until soft, then spread it into a lined brownie tray. You want it to be quite thick, around 1 inch, then place in the freezer to set. Once set, use a cookie cutter to cut out rounds of ice cream, place them on a tray then back in the freezer until you’re ready to use them. The ice cream off cuts can either be refrozen and used to make more rounds, or put back in the tub for another day.

To make the cookies, place all dry ingredients into a bowl and mix well. Make a well in the centre and add the egg, vanilla and cooled, melted coconut oil. Stir well to combine.

You’ll have quite a sticky dough so place it between two sheets of baking paper and roll it out to approximately 5mm thickness. Place in the fridge to chill 10 mins or so, until firm.

Preheat your oven to 180ºC fan bake.

Remove the sheet of dough from the fridge and peel off the top paper. Use a cookie cutter to cut out circles and place them on a lined baking sheet. If the cut cookies start to get too soft place them in the fridge to firm up again before baking.

Bake the cookies in the centre of the oven for 8 minutes, or until cookies are just firm to touch. Remove from the oven and allow the cookies to cool on the tray before transferring to a sealed container if you doh’t plan to use them straight away.

To assemble the cookie sandwiches:

Remove the ice cream round from the freezer and sandwich a chocolate cookie on either side. Place the ice cream cookie sandwiches back on the tray and into the freezer to set again. When the cookies are chilled they’re ready to be served.




Banana Cardamom Coconut Yoghurt Ice Cream

Banana Cardamom Coconut Yoghurt Ice Cream

Banana Cardamom Coconut Yoghurt Ice Cream


Banana and Cardamom may seem like a slightly strange combination, but they truly are a match made in foodie heaven!

They’re like those other famous duos, peanut butter and jelly, fries and mayo, marmite and chips, and gherkins and hummus (if you haven’t tried that one yet -do it!!). They’re all slightly quirky, but so amazingly good together they were just meant to be.

So, when I got my hands on a pot of Coyo’s Banana, Chia and Cardamom organic coconut yoghurt (and nearly ate it in one sitting), the idea of turning it into nice cream seemed like the perfect idea!

As you probably know, nice cream is the name used for any dairy free ice cream alternative, and can take many different forms. The most common two either have a coconut or banana base, to which any number of flavours can be added.

As Coyo is already coconut based, my idea was to combine it with frozen bananas to create the ultimate banana coconut nice cream. And to my delight, this idea turned out perfectly!


Banana Cardamom Coconut Yoghurt Ice Cream


This recipe can be as simple or complex as you like. To keep it super simple all you need to do is blend coyo with frozen bananas, then allow it to set in the freezer for a couple of hours.

To get a bit more fancy you could add extra cardamom, vanilla, chocolate chips, raspberries, or even pure maple syrup for the ultimate indulgence! The flavour possibilities really are endless, as are the ways to serve this nice cream, and I’ll leave that part up to you! I’ve given a few suggestions under the recipe below.

Of course, this nice cream is dairy and gluten free, completely raw and plant based, annnnd best of it it’s very low in sugars because Coyo is only sweetened by bananas! This ice cream is full of fibre from the bananas and probiotics from the coconut yoghurt. It’s sounding rather like the perfect healthy dessert, don’t you think?!

If you make this banana cardamom coconut yoghurt ice cream, I’d love to hear from you!

Leave me a comment below and tell me what your favourite flavour combo is and how you like to serve it. Enjoy!


Banana Cardamom Coconut Yoghurt Ice Cream


Banana Cardamom Coconut Yoghurt Ice Cream

Makes: 1 litre
Prep time: 10 minutes  Chill time: 2 hours

500g Coyo Banana, Chia & Cardamom Coconut Yoghurt
500g frozen bananas (approximately 4 large bananas)
1 tsp ground cardamom

Prep ahead by peeling your bananas and placing in the freezer for a minimum of 2 hours, or ideally overnight, until frozen.

Place all the ingredients into a high speed blender and blend until just smooth. You want the mix to remain thick and stay as frozen as possible.

Transfer the ice cream to a freezer-proof container and place in the freezer to chill for at least 2 hours, or ideally overnight. When the ice cream is firm and scoopable. it’s ready to serve.

Use a warm ice cream scoop to scoop the ice cream into balls and serve with your favourite accompaniments.

Servings Ideas:
In a cone
In a bowl topped with chocolate or caramel sauce
As an ice cream cookie sandwich
On warm apple pie
On top of fruit crumble
Alongside molten chocolate pudding
In a smoothie
Straight on a spoon

Banana Cardamom Coconut Yoghurt Ice Cream


Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)

Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)

Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)



This raw blackcurrant and coconut ice cream slice reminds me of the berry ripple ice creams we used to have a kids. Of course this version is dairy, gluten and refined sugar free, and packed with a whole lot of beneficial nutrients!

A nut free raw dessert has been on my creation list for a while as I know not everyone can tolerate nuts. Plus, sometimes a nut based raw dessert can feel a little heavy, especially in warmer weather.

However, there’s a reason most raw desserts are created from a base of cashew nuts. Soaked cashews create the perfect creamy filling and have a mild flavour that combines with almost anything.

Fresh young coconut flesh is another great ingredient for creating beautiful creamy raw desserts. However, sourcing and opening fresh coconuts is not the easiest thing and can put the majority of people off a recipe. Not to mention the last time I opened a fresh coconut, I broke my tool and discovered it wasn’t a fresh young coconut after all. It had hardly any flesh and the water was a strange pink colour. (If anyone knows where to source good young coconuts in NZ please let me know!).

So in order to make a raw dessert without young coconut flesh, cashews, or any nuts for that matter, it becomes a balancing act to get the right consistency. Too much water and you end up with a very icy, hard dessert. Too much fat creates an almost chalky texture, and too much sugar can result in it not setting.

We now have a freezer full of semi-edible blackcurrant desserts, BUT I did eventually find a winning combination.

The ice cream filling is made from a base of coconut milk. Blackcurrant powder gives it a vibrant purple colour, tangy berry flavour and also serves to thicken it. Coconut oil and cacao butter are the setting agents. I used rice syrup to sweeten it, but for a sweeter dessert you can also use pure maple syrup or raw honey. The sweetener also serves to soften the ice cream and make it less icy.

I chose blackcurrants for the flavour of this ice cream because they’re packed with two of natures most powerful antioxidants: vitamin C and anthocyanins. The latter are responsible for their purple colour. Antioxidants help protect your cells from the harmful effects of free radicals, and have many many health benefits (just hit up google for a full list!).

That said, you could equally use any freeze dried fruit powder for this dessert, and get an equally delicious result.


I hope you love this recipe and if you share any pictures on social media tag me @swoon.food on Instagram
or @swoonfood on facebook, so I can come and admire them. Enjoy!





Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)



Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)

Makes: 8 slices/ 10cm x 25cm loaf tin
Prep time: 30 minutes Chill time: 1 hour

1/2 cup desiccated coconut
1/2 cup sunflower or pumpkin seeds
1/2 tsp cinnamon
pinch pink Himalayan salt
2 Tbsp rice syrup or 4 medjool dates
2 Tbsp coconut oil, gently melted

1 1/2 cups coconut milk
1/2 cup coconut yoghurt
1/2 cup coconut oil, gently melted
1/2 cup rice syrup, pure maple syrup or raw honey
30g freeze dried blackcurrant powder (I used ViBERi)
2 Tbsp cacao butter, gently melted
3 Tbsp lemon juice
1/4 tsp vanilla powder
1/4 tsp pink Himalayan salt

To Serve
Edible flowers
Freeze dried blackcurrants (I used ViBERi RUBY, CACAO & Original in the photographs)

Prepare a small loaf tin approximately 10cm x 25cm loaf tin by lining with a double layer of cling film.

To gently melt the coconut oil place in a heat proof bowl set over a pan of steaming water with the heat turned off. This ensures it doesn’t go above 46ºC and remains in it’s raw state.

To prepare the base, place the coconut and seeds in a food processor and blend until they resemble breadcrumbs. Add the rice syrup and coconut oil and blend until well combined. Press the base mixture evenly into the bottom of the prepared tin. Place the tin in the freezer to chill.

To make the filling, gently melt the coconut oil and cacao butter as per the instructions above.

Place all the ingredients and 10g of the blackcurrant powder into a high speed blender. Blend until well combined. Pour half the mixture into the prepared tin. Add the remaining blackcurrant powder to the remaining mixture and blend to combine. Pour the darker blackcurrant layer into the tin in a swirly fashion, then use a spoon to fold it in further and create a swirly design. Note, if you don’t want a two tone dessert simply add all the blackcurrant powder at the beginning.

Place the tin into the freezer to set for a minimum of 1 hour or overnight. Remove the slice from the freeze at least half an hour before serving to allow it to come to a nice consistency. Lift the ice cream out of the tin using the overhanging clingfilm, place on a chopping board and peel the clingfilm away from the sides. Warm a large sharp knife under a hot tap and dry well before slicing. Warming the knife ensures you get nice smooth slices.

Place ice cream slices on a serving plates and sprinkle with freeze dried blackcurrants and edible flowers if desired.

This raw blackcurrant ice cream slice will keep in a sealed container in the freezer for up to 2 months.


Raw Blackcurrant and Coconut Ice Cream Slice (Nut Free)