Healthy Raspberry Ice Cream

Love making these ice cream bars! And my official taster aka my daughter surely loves eating them.

They are so so good! You wouldn’t believe from the pictures but these are actually healthy. The ice cream itself is made from soaked cashews, vegan yogurt and coconut butter. The filling is raspberries mixed with chia seeds and maple syrup. And then all the yumminess dipped in white chocolate. Mouthwatering !

There’s a reason these keep disappearing from the freezer.



For the vegan vanilla ice-cream base:

  •  1 cup cashews soaked overnight (or 6 hours)
  •  1/2 cup coconut butter
  •  2 tbsp maple syrup
  •  1/2 cup yogurt coconut or natural 
  •  1 tsp vanilla

For the raspberry chia filling:

  •  1 cup raspberries
  •  1/4 tsp vanilla extract
  • 2 tbsp maple syrup
  • 2 tbsp chia seeds

For the chocolate coating:

  •  melted white chocolate mixed with beetroot powder to achieve the pink color


  • To make the raspberry chia jam filling, mash the raspberries together with the vanilla extract and maple syrup. Then add the chia seeds and mix well.
  • To make the ice cream base. Mix all the ingredients in a high-speed blender/food processor until you achieve a smooth mixture.
  • Then pour some base into the ice cream silicone mould. Then add a bit of raspberry jam to the middle.
  • Cover it with more ice cream base. Insert the ice cream sticks and freeze (minimum 4 hours or overnight). 
  • Melt your choice of chocolate. For my ice creams, I am using white chocolate mixed with beetroot powder to achieve the pink color.
  • Dip frozen ice cream bars into melted chocolate. Let set.
  • Store in the freezer.

I hope you did enjoy reading my recipe, now let me see your masterpieces on Instagram! @najdovska_ana , #bootiesandsmoothies

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