Raspberry & Coconut Ice Cream with Almond French Toast

Almond French toast makes this fruity and refreshing ice cream extra-special.


Serves 8

Preparation Time

Cook time

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Cook's NoteRemove the ice cream from the freezer about 30 minutes before serving so that it so it scoops easily.
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For the ice cream:

  • 4 cups frozen raspberries
  • 4 – 5 Tbsps. icing sugar (to taste)
  • 1 can coconut cream
  • 1 can coconut milk
  • Pistachios, to sprinkle

For the almond French toast:

  • 3 free-range eggs
  • 1 tsp vanilla paste
  • ½ cup cream
  • 2 Tbsp caster sugar
  • 8 x slices white bread
  • 250g flaked almonds
  • Butter, for frying
  • Berry coulis, to serve
  • Icing sugar, to dust


Using a blender, blend all the ice-cream ingredients together until smooth. Pour into sealable zipper storage bags and freeze. When set, break apart and blend again until smooth.

Pour into containers and freeze again to set, overnight if you like. Scoop and serve in Le Creuset 10cm Mini Cocottes with a sprinkling of crushed pistachios.

To make the toast, combine the eggs, cream, caster sugar and vanilla paste in a bowl. Dip the bread slices, one at a time, into the egg mixture. Spread the almonds evenly out on a plate. Dip the soaked bread into the flaked almonds and cover on both sides. Repeat with remaining bread slices. Fry in a non-stick pan over medium heat until golden and drain on a paper towel.

Serve with the berry coulis and a dusting of icing sugar, alongside the ice cream.