Raspberry and coconut nice cream

This is such a simple easy treat. Personally I think nothing beats raspberries for the taste of summer. Maybe it takes me back to the days when my parents owned a raspberry farm. Bowls and bowls of fresh raspberries for a good part of the summer. Bliss! Even with 20 acres of raspberries we found you couldn’t get sick of the taste of them, but you could get sick of the sight!

You can swap the raspberries out for other berries, or even other frozen fruit. I can imagine a mango, passionfruit and banana mix would be amazing! If coconut isn’t your friend, swap for full fat milk or cream, or an alternative milk substitute.

Raspberries are a great source of fibre, they provide more than half of the RDI for vitamin C, which is essential for immune function and iron absorption. Raspberries also contain small amounts of Vitamin A, thiamine, riboflavin, vitamin B6, calcium and zinc.

Ingredients:

500g of Frozen raspberries
½ C coconut cream
Optional extras - a splash of lime juice and a few mint leaves

Method:

Place the frozen raspberries in the food processor and blitz. While the motor is running drizzle in the cream. Blend until smooth and the consistency of ice cream. You will need to scrape down the sides of the food processor a few times to make sure everything is smooth. Refreeze if you want it firmer, or enjoy as it is. Place any left over in the freezer to keep for another day