This homemade ice cream is vegan thanks to the coconut milk and super crunchy thanks to our delicious gluten-free granola 🙂
For the granola
- Mix all the ingredients together and bake for 20 minutes at 150 degrees top/bottom heat and then leave to cool.
- Again, mix all the ingredients except the raspberries in a bowl with a whisk.
- Place the raspberries in the ice-cream moulds and gradually fill the moulds with the ice-cream mixture, adding the granola last, insert the ice-cream sticks and place in the freezer overnight.
- If you don't have any ice-cream moulds, you can simply pour the raspberries into a bowl with the ice-cream mixture and freeze. When serving, add the granola on top.
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