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Healthy acai berry, raspberry ripple ice cream

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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!


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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.


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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.


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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.


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Serves: 1

Preparation time: under 5 mins (using frozen fruit)


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
  • 1/8th stevia (or ¼ tsp. coconut sugar)

Optional garnish: a sprinkle of cacao nibs


  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.


  1. 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.



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

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