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  • 1 cup coconut concentrate
  • 1 cup Greek yogurt
  • 6 tsp allulose or erythritol
  • 2 cups raspberries to mash and 1/2 cup to chop into small pieces
  • Popsicle molds


Mix all the ingredients together (except for the 1/2 cup of raspberries) in a food processor until obtaining a smooth paste.

Cut the 1/2 cup of raspberries into small pieces (to keep the fruit in the middle of the ice cream) and pour over the mixture, stirring in smooth folding motions so they don’t mash.

Put the cream in popsicle molds and freeze for at least 2 to 3 hours.

TIP: If you want it to have more texture or coconut flavor, you can add 1/2 cup of grated coconut to the ice cream

Recipe by: @cocina.keto