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Coconut & Raspberry Rippled Ice Cream with Red Currants

Homemade recipe by Fitness Model and Competitor Luke Baker

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Ingredients:

1 x can organic coconut milk
3 x frozen bananas (chopped before freezing)
2 tbsp des coconut

Whizz in the blender combining all the above

Leave to one side

2 handfuls organic raspberries (washed)
1 tsp coconut syrup or brown rice syrup

Whizz all together

Gradually pour the ice cream mixture into a container gently adding the puréed raspberry as you go along

Place ingredients in the freezer for 60-90 minutes

Check the texture you're looking for a creamy ice cream like texture (not too hard)

Serve with fresh red currant and dust in Des coconut



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