Go Back
–+ servings
close up of small tub of ice cream with two red drinks in the background
Print

Vegan Raspberry Ice Cream

A wicked combination of avocadoes, bananas and raspberries make this vegan raspberry ice cream an all natural treat.
Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Freezing Time: 6 hours
Total Time 6 hours 10 minutes
Servings 6 serve2
Calories 128kcal
Author Peter G

Ingredients

  • 3 bananas medium-sized, peeled, chopped and frozen
  • 1 avocado ripe
  • 250 g raspberries frozen

Instructions

  • Blend the bananas,avocado, the molasses of your choice and raspberries in a food processor until the mixture is well combined.
  • Pour the mixture into a container, cover and freeze. ( I used a little enamel pot that came with a lid).
  • At this stage you could churn the mixture in an ice cream maker and let the magic happen that way. I opted to freeze the ice cream and then scrape the edges with a fork and mix it again. I did this every half hour for two hours.
  • Freeze for a minimum of six hours and let it come to room temperature (about 15 mins) before scooping it up and serving.

Nutrition

Serving: 1serve | Calories: 128kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g