Enjoy the taste of summer with this no added sugar acai berry and raspberry ripple ice cream! It brings back nostalgic memories of when I was growing up, licking ice cream at the seaside (after burying dad in sand!). Of course, this is a healthy and plant-based version and it tastes so much better than commercial varieties. It is really popular with children as well as grown-ups; maybe because of its natural vibrant pink colour!

Without the raspberry chia ripple sauce

This ice cream really is good for you. You have antioxidants and fibre from the berries and omega-3 fatty acids from chia seeds and the omega-3 superpowder. I love adding some protein powder too (soya bean and pea varieties work well), but this is optional. To sweeten this ice cream, without adding sugar, I have used a little stevia, but if preferred, you could use a little coconut sugar.

The ripple sauce is simply mashed raspberry with chia seeds, a little water and stevia (coconut sugar also works fine). It adds a decadent (yet healthy!) touch.

This recipe is also quick to make; the ice cream takes 3 mins and the raspberry ripple sauce takes 2 mins. All you need to do is freeze your raspberries and bananas beforehand.

Serves: 1

Preparation time: under 5 mins (using frozen fruit)

Ingredients:

For the ice cream:

• 180g frozen raspberries
• 1 small frozen banana (about 100g)
• ¼ tsp. stevia (or 1/2 tsp. coconut sugar)
• 1 tbsp. protein powder (soya bean, pea and whey varieties work well)
• 1 tbsp. milk of choice (cashew, almond milk, soy and oat milk work well)
• 2 tsp. Omega-3 superpowder

For the raspberry ripple:

• 50g fresh raspberries
• 1 tsp. chia seeds
• ½ tbsp. water
• 1/8^th stevia (or ¼ tsp. coconut sugar)

Optional garnish: a sprinkle of cacao nibs

Method:

1. Make the ripple first as the sauce needs to thicken. In a small bowl, add the ripple sauce ingredients. Mash the raspberries using the back of a fork mixing it in with the other ingredients.

2. Now make the ice cream. Add all ice cream ingredients, except the milk into a blender or food processor. Whizz to combine. The mixture will transform from clumps of frozen fruit to a crumbly mass and then start binding together. At this stage, add the milk and continue to whizz. The mixture will now transform into a creamy yet dairy-free ice cream. Spoon into a bowl and top with the raspberry ripple sauce and if desired, some cacao nibs. Enjoy.

Don’t forget you can find my favourite recipes in my FREE eBook here.