Raspberry ripple coconut ice cream
Creamy no churn coconut ice cream with ribbons of tart raspberry.
- Time25 mins plus freezing
- LevelEasy
- Costabout £1.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the raspberries, caster sugar and lemon juice in a pan for 5 minutes until soft and jammy. Cool completely.
5 min - 2
Spoon the thick coconut cream from the tins into a bowl, leaving any watery liquid behind.
- 3
Add the icing sugar and vanilla. Whisk for 2 minutes until smooth and fluffy.
- 4
Spoon half into a freezer-safe loaf tin. Dot over half the raspberry sauce. Repeat with the rest.
- 5
Swirl once with a knife to make ripples. Cover and freeze for at least 6 hours.
- 6
Leave at room temperature for 10 minutes before scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.