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🍰 Quick Coconut Raspberry Ice Cream

204 kcal · 30 min · 4 servings

Ingredients

• frozen raspberries 300 g
• vegan coconut yogurt 400 g
• agave syrup 4 tbsp
• lemons 0.5 pcs
• vanilla pod 0.5 pcs

Instructions

1. 1. Add frozen raspberries, coconut yogurt, agave syrup, the juice of half a lemon, and the seeds of half a vanilla pod to the blender.
2. 2. Blend the ingredients on the highest setting until you have a smooth mixture.
3. 3. Work quickly to ensure the mixture does not get too warm.
4. 4. Take short breaks if necessary and use a spatula to push the mixture down from the sides.
5. 5. Continue blending until a thick, creamy, and ice-cold consistency forms, similar to soft-serve ice cream.
6. 6. Serve the ice cream immediately.
7. 7. Garnish it as desired with nuts, fresh raspberries, or mint.
8. 8. Alternatively, you can place the ice cream in the freezer.
9. 9. Let it thaw at room temperature for about 10 to 15 minutes before serving to make it easier to portion.

Nutrition per serving

• kcal: 204
• Protein: 2 g · Fett/Fat: 15 g · Carbs: 18 g