This vegan Mr whippy icecream is thick, super rich and creamy, a lockdown must try!

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka



  • 2 cans coconut milk / cream (thick white part only, I use Freshona full fat which is the thickest coconut milk I've found in stores)
  • 100-150g maple syrup (2.5-4 tbsp according to taste)
  • Picnh of salt⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • Grated dark chocolate
  • Lemon zest
  • Freeze dried raspberries


      • Blend together all the icecream ingredients.
      • Freeze the mixture in ice cube trays, keeping back 50g of the liquid (2.5 tbsp)
      • When the ice cream cubes are frozen, add them to the high speed blender/food processor with your reserved, (refrigerated) remaining liquid ice cream base.
      • Blend on low-medium until you have a thick and creamy ice cream.
      • Serve immediately, or freeze for a couple hours for a firmer texture.
      • *This only works on a high speed blender or food processor ie @vitamix @thermomix @magimix, not a nutri bullet
      • Roll in chopped hazelnut kernels and repeat for the rest. Ready to serve!

        Leave a comment

        Please note, comments must be approved before they are published