Acai raspberry ice cream

Acai raspberry ice cream

Eat yourself younger with these delicious recipes from Nutritionist and author, Christine Bailey.

Rich and creamy, this ice cream is packed with antioxidants to help protect the body from free radical damage. The addition of kefir provides beneficial bacteria to support digestive health and lower inflammation. If not available use natural yogurt instead.

Serves 4

Preparation time: 15 minutes

Cooking time: 18 minutes


  • 300g frozen or fresh raspberries
  • 60g xylitol
  • Juice of ½ lemon
  • 1tsp acai powder or other berry superfood powder
  • 200ml canned coconut milk
  • 3 eggs yolks
  • 2tbsp vanilla extract
  • 100g maple syrup, honey or coconut syrup
  • 200ml kefir or coconut kefir or natural yogurt


  • Place the berries, xylitol and lemon juice in a pan with a splash of water. Simmer gently for 10 minutes or until the blueberries form a thick compote and the xylitol has dissolved. Allow to cool then beat in the acai powder.
  • Place the coconut milk in a pan and heat gently stirring constantly, about two to three minutes. Take off the heat.
  • In a separate bowl, whisk the egg yolks and maple syrup together until the mixture is pale and fluffy. Keep whisking and gradually pour in the warm milk. Pour the mixture back into a clean pan and cook gently stirring all the time until the mixture begins to thicken. This may take about five minutes.
  • Take off the heat and cool slightly. Blend in the kefir.
  • Pour into a jug, cover and place in the fridge to cool – about one hour.
  • Using an ice cream maker, churn the vanilla ice cream and as it begins to thicken and freeze. Pour in the berry compote and combine. Either serve immediately or transfer to a freezer proof container and freeze until needed.
  • The Ice cream can be stored in the fridge for up to three months
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