30/08/2026
Savour the last of Summer with this delicious No-Churn Chocolate Chunk Raspberry Ice Cream recipe. 🍫☀
This vegan frozen treat is irresistibly creamy, swirled with tangy raspberry coulis and packed with chunks of our Raspberry Dark Chocolate. Easy to make, seriously refreshing, and guaranteed to impress.
🍫Serves: 8
🕛Time: 20 minutes + 10 minutes cooking + 6 hours/overnight chilling time
FOR THE RASPBERRIES:
200g fresh raspberries
2 tbsp maple syrup
FOR THE ICE CREAM:
2 tins full fat coconut milk (to provide 400g coconut cream)
1 x 370g tin vegan condensed milk
½ tsp almond essence
A pinch of salt
15g freeze-dried raspberry powder
90g Dark Raspberry Chocolate, chopped
Melted chocolate, to serve
METHOD
- Chill the tins of coconut milk in the fridge overnight.
- Add the raspberries to a saucepan with the maple syrup and warm over a high heat. As they warm through, mash with the spoon and continue to cook for 7-8 minutes, until thick and glossy. Pour this into a bowl and chill.
- Line a 6-inch square tin with parchment paper. Without shaking the tins of coconut milk, scoop off 400g of the solid cream part into a mixing bowl.
- Add in the condensed milk, almond essence and salt and whisk till light and smooth. Gradually whisk in the freeze-dried raspberry powder. Now, stir in half of the raspberry coulis until combined and fold in most of the chocolate.
- Pour half the ice cream into the dish and spoon over some of the raspberries. Top with the rest of the ice cream and spoon over more raspberries and chocolate and wrap tightly with clingfilm or other wrap.
- Freeze until firm, 4-6 hrs (or overnight).
Recipe by 🫶
