Place the raspberry coulis ingredients into a food processor and blend for 2 minutes or until it forms a smooth puree.

Pour the mixture into a small saucepan on a low heat and simmer gently for about 5 minutes until thickened and reduced.

Transfer to a bowl and place in the fridge until needed for the ice cream.

Add all the coconut ice cream ingredients into a food processor and blend until smooth.

Transfer to a freezer-safe container. Pour most of the raspberry coulis over the ice cream mixture and use a skewer to swirl through, creating a marble effect. Leave some raspberry coulis aside to serve with the ice cream.

Place the ice cream mixture in the freezer for 5-6 hours or overnight for the best results. 

Use an ice cream scoop to serve and top with fresh raspberries, chopped walnuts and a drizzle of leftover raspberry coulis. The perfect dessert that’s sweet, flavourful and organic!