(vegan, no refined sugar, dairy-free)
This has been my dessert of choice lately. It’s creamy and decadent and yet so fresh and full of gorgeous summer flavours. I love adding coconut yogurt as it makes extra creamy and obviously it goes perfectly with the coconut milk in the ice cream, but any yogurt would work as well.
I love topping it with lots of fresh berries and some dark chocolate square for extra indulgence.
1 can of full fat coconut milk
1 cup of frozen or fresh raspberries
3 tablespoon of coconut sugar or maple syrup (use more or less depending on your taste)
2 tablespoons of coconut oil
1 heaped tablespoon of Love Arctic #Crisp - Organic lingonberry powder
For the yogurt layer:
½ cup of plain yogurt of your choice (I have used coconut yogurt)
Fresh chopped berries of your choice (I have used a mix of strawberries, blueberries and raspberries)
Chopped dark chocolate
To make the coconut ice cream: place the coconut milk into a pan on a medium/low heat. Add the coconut oil, vanilla extract and coconut sugar. Gently simmer it for 5-8 minutes until everything is smooth and the coconut sugar has dissolved.
Transfer the mixture to a blender and add the raspberries and Love Arctic Crisp - Organic lingonberry powder. Blend everything together until smooth and creamy.
Pour the ice cream into a silicon mould or a loaf tin covered with parchment paper. Smooth the top with a spatula or the back of a spoon. Place the ice cream in the freezer to set for at least 1 hour-2 hours depending on how soft you like it.
Remove the tin from the freezer and leave it at room temperature for 10-15 minutes before serving.
To assemble the parfait: place about 1-2 tablespoons of the yogurt mixture at the bottom of the jar/glass. Pour the coconut ice cream on top and decorate with mixed fresh berries and roughly chopped dark chocolate.
♥ Post & recipe by Elisa from @happyskinkitchen ♥