Raspberry & Cashew Coconut Icecream Thermomix

Raspberry icecream1


2 eggs,

1 vanilla bean (scrapings from the inside, and pod went into the homemade vanilla essence),

Sweetener to taste, I used 5 tsps of natvia stevia , you could use anything that you like or you could leave it out,

1 can of coconut milk 380-400 gram,

2 Table Spoons of coconut oil,

pinch of salt,

1/2 cup of frozen raspberries,

1/2 cup of raw cashews  roughly chopped.



1. Put 2 eggs in the thermomix with the whisk blade in, with vanilla scrapings, and sweetener.

2. Mix on speed 4 for 5 mins.

3. Pour in coconut milk and oil, mix on speed 5 for 7 mins temp 38c

4. Put half the frozen raspberries and cashews into the icecream maker.

5. Pour icecream mix into the icecream maker, and put the remain raspberries and cashews on top.

6. Following the directions for your machine, turn on for at least 20 mins.

7. Transfer to the freezer for 2-3 hours.

8. Enjoy!

Raspberry icecream2


195 Calories, Serves 8 – Myfitnesspal.com

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5 Responses

  1. Sharon says:

    Christina could I use dates or prunes to sweeten, or maybe honey

  2. Anita says:

    Yum, that looks amazing!! Delish! A non-dairy, custard ice cream! Very impressive!

  3. Yum! That looks delicious. Do you need a icecream maker or can you just put it straight into the freezer?

    • Christina says:

      Yes I think it would work, just not as cream. If you have thermomix you could freeze it in cubes and then put it back into the thermie before serving to churn it.

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