This ice cream tastes as good as it looks! Recipe below…


  • 400ml tinned coconut milk
  • 1 cup Raglan Food Co coconut yoghurt – Organic Blueberry flavour
  • 3 cups fresh (or frozen) blueberries
  • Juice of 1 lemon
  • Juice of 1 orange
  • 1 tsp cinnamon
  • 6 tbsp maple syrup (or more to taste)
  • 1 tsp vanilla essence
  • 6 vegan cookies – crumbled into mixed sized pieces
  • 1 tbsp vodka (optional, to reduce iciness)


  1. Place the blueberries, lemon juice, orange juice and maple syrup in a pot. Simmer for 5 minutes.
  2. Remove from heat and allow to cool for a few minutes.
  3. Blend until smooth.
  4. Combine the blended mix with the coconut yoghurt, coconut milk, vanilla, vodka (if you choose to), cinnamon and crumbled cookies.
  5. Pour into a tin and freeze for 3-4 hours until set, making sure to take it out and stir every 30 minutes for the first 2 hours.
  6. Remove from the freezer 10 minutes before wanting to serve.
  7. Enjoy!

Thank you to Alisa over at @spatulisaa for this beautiful recipe!

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