Imagine the perfect summer afternoon: the sun is shining, the birds are chirping and a cool, velvety ice cream is melting in your hand. But not just any ice cream! This raspberry ice cream with rosemary and raspberries, embraced by tropical coconut and crunchy chocolate coating, promises something special. The tartly sweet flavour of raspberries and the unexpectedly refreshing scent of rosemary come together in perfect harmony, creating a truly gourmet dessert that will instantly transport you to carefree moments.
This recipe is proof that healthy indulgence can be simple, creamy and unforgettable. Forget the cooking and complicated steps - all that's separating you from this vegan summer dream is a blender, a few minutes of prep and a little freezer time. What's more, this delicious treat will not only indulge your taste buds, it's also good for your body!
The herbal delight: raspberry, rosemary and coconut for vitality
Did you know that this orgy of flavour is not only delicious, but also supports your well-being?
Raspberries are full of antioxidants and vitamin C, which boost the immune system and keep cells fresh.
Even a hint of rosemary is beneficial: it supports digestion and contributes to inner harmony.
Banana gives natural sweetness and energy, while coconut provides a creamy texture and a long-lasting feeling of fullness.
Enjoy this dessert from the heart - because every bite is good for you!
Important tip for the kitchen: the power of rosemary and moderation!
The aroma of rosemary is intense, so 1g of fresh leaves is just enough to balance the sweetness of the raspberries.
This small amount gives you just a subtle extra - you can increase it later if you want bolder flavours, but it's worth starting with this to find the perfect ratio for you.
Raspberry ice cream with rosemary and coconut chocolate: the refreshing embrace of summer
Ingredients
Equipment
Method
- Preparing the ice cream base: Place the bananas, raspberries, the thick white part of the coconut, the liquid, transparent part and the fresh rosemary in a blender. Blend until smooth and creamy, until you get a completely uniform consistency.
- Forming and freezing: Pour the cream into the ice cream moulds and place a stick in each one. Place in the freezer for at least 2-3 hours or until completely frozen.
- Preparing the chocolate coating: While the ice creams are freezing, make the topping. In a small saucepan, mix together the thick white part of the coconut, sugar and cocoa powder. Bring to the boil over low heat, stirring constantly until the sugar dissolves and the mixture becomes uniform. Remove from the heat and allow to cool completely. It is important that the coating is not warm when it is applied to the ice cream!
- Coating and recooling: Once the ice creams are completely frozen and the chocolate coating has cooled, remove the ice creams from the freezer. Carefully dip them one by one into the chocolate coating and immediately sprinkle with coconut flakes.
- Final freezing: Place the coated ice creams back in the freezer for another 10-15 minutes to allow the chocolate layer to completely set.
If you liked this recipe, you may want to check back for other refreshing plant-based ideas. At Vegaverzum, we always focus on simple, delicious and nutritious meals.
English 
Hungarian 
German 
French 
Spanish 
Portuguese 
Italian 
Arabic 
Chinese