This recipe is great for many diets as it is gluten-free, dairy-free and vegan!

When you find yourself reaching for the ice cream, instead be sure to be well stocked up on this simple and nutritious raspberry ripple version. The same recipe can also be used to make non-frozen yoghurt.

Ingredients Metric (Imperial) For the ice cream

Bananas, large 3 Desiccated coconut 50g Agave nectar 50g Vanilla extract 4g Almond milk 500ml

For the ripple sauce

Raspberries 150g Agave nectar 14g

Add all the ice cream ingredients to a blender and blitz for 10 minutes. Once smooth, pour the ice cream mixture into a freezable storage container and seal with a lid. Freeze for 1 hour to allow it to set. Meanwhile, for the sauce, using a blender, blitz the raspberries and agave to a smooth consistency. Then remove the ice cream from the freezer (it should be starting to thicken) and give it a stir. Pour in the raspberry sauce in a circular motion and give the ice cream a brief stir to create a ripple effect. Place back in the freezer for a minimum of 4 hours. Preferably leave overnight to allow the ice cream to freeze. When you are ready to serve the ice cream, remove 15 minutes before you wish to serve, and scoop out with a warmed ice cream scoop. Store for up to 2 months in the freezer.

Nutritional Information Typical Values per 100g per 178g serving Energy 86 kcal 360 kj 153 kcal 641 kj Fat of which saturates 3.5 g 2.6 g 6.3 g 4.6 g Carbohydrate of which sugars 11.2 g 10.1 g 19.9 g 18 g Fibre 2.3 g 4.1 g Protein 1 g 1.8 g Salt 0.1 g 0.1 g Fresh raspberries

We all know that raspberries are delicious, but they are also full of antioxidants and a good source of vitamin C. Desiccated coconut

Desiccated coconut is a good source of fibre, a nutrient which the majority of the UK population are deficient in. A 28g serving provides 4.6 grams of fibre co

Poster Comment:

Coconut seems to readily stop bleeding.