Ice cream made with frozen fruit and coconut cream is every bit as rich and delicious as dairy-based ice cream. The raspberries in this recipe are a fantastic source of vitamin C and fiber. You don’t need an ice cream machine, but for best results, use a high-speed blender that comes with a tamper so the berries puree thoroughly and the mixture is quick to turn smooth and creamy.

Ingredients

2 (10-ounce) packages frozen raspberries

½ cup coconut cream

1 teaspoon alcohol-free, gluten-free pure vanilla extract

½ teaspoon ground cardamom

2 tablespoons dark maple syrup (optional, for Pegan Diet)

2 tablespoons bee pollen

2 tablespoons shredded unsweetened coconut

2 tablespoons cacao nibs

10 chopped honey-roasted pistachios (optional)

Directions

Combine raspberries, coconut cream, vanilla, cardamom and maple syrup, if using, in a blender.

Blend on high speed, using the tamper (if available) to push the berries down toward the blade, until mixture is smooth, thick and creamy, about 1 minute.

Using a spatula, scoop the ice cream into four bowls.

Sprinkle each portion with 1½ teaspoons each of the bee pollen, coconut, and cacao nibs, optional pistachios (if using) and serve. (This ice cream doesn’t keep well, so serve all of it immediately.)

Nutrition information

Makes 4 servings

Calories 173

Fat 3g

Saturated fat 2g

Cholesterol 0mg

Fiber 12g

Protein 4g

Carbohydrate 26g

Sodium 8mg

Sugars 8g

* Nutritional analysis does not include optional pistachios.

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.