Gluten-free raspberry and almond ice cream (nice cream)

Gluten-free raspberry and almond ice cream (nice cream): creamy ice cream made from raspberries, almond butter, almond milk and almonds – with vanilla protein for a portion with extra protein.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 250 kcal per serving
• Protein: 14 g
• Fat: 9 g
• Carbs: 26 g

Ingredients

• 300 g raspberries
• 1 splash of almond milk
• 1 tbsp almond butter
• 1 handful of almonds
• 20 g vanilla whey protein (unsweetened, no sweeteners)

Method

You’ll need: food processor · chopping board · knife · mixing bowl

1. Put the frozen raspberries in the food processor and blitz briefly until roughly broken up.
2. Add the almond butter and vanilla whey protein. Pour in the almond milk gradually so the mixture stays thick and creamy.
3. Pulse everything, scraping the mixture down from the sides now and then so the raspberries, almond butter and protein combine evenly.
4. Keep blending until you have a smooth, dense soft-serve texture. If needed, add a little more almond milk, just a splash at a time.
5. Roughly chop the salted almonds so they give the ice cream a bit of crunch later.
6. Spoon the raspberry and almond ice cream into a chilled bowl, scatter with the chopped almonds and serve straight away.

Good to know

When you want something cold, creamy and fruity, this nice cream is just right. Quick to make, pleasantly fresh and with a lovely almond crunch.

Swaps

Vanilla whey protein → plant-based vanilla protein (vegan, unsweetened); almond butter → cashew butter (usually even milder and creamier); almond milk → coconut milk from a carton (unsweetened; often a little richer); salted almonds → walnuts (also provide unsaturated fats).

Allergens

Contains almonds (tree nuts) and milk (whey). For small children, only suitable in an adapted form because of the whole pieces of nut. If you're pregnant, or making it for children or older people, freeze fresh raspberries yourself, as shop-bought frozen berries are eaten raw here.

Frequently asked questions

What's in raspberries nutritionally?

Raspberries provide fibre, vitamin C and manganese, plus polyphenols such as anthocyanins and ellagitannins.

Why is almond butter more than just a flavour carrier?

Almond butter contains monounsaturated fats, vitamin E and magnesium. It also makes the nice cream fuller and creamier.

Is whey protein OK in an ice cream like this?

That's individual. Whey contains milk components, and for sensitive people – especially with lactose intolerance – how well it agrees with them depends on the product.

Are salted almonds a nutritional downside?

Besides the nutrients in the almonds, they also bring extra sodium. That's not automatically a problem, but good to know if you're watching your salt overall.

How relevant are the plant compounds in raspberries really?

Raspberries do contain them, especially polyphenols such as anthocyanins and ellagitannins. In this nice cream, the raspberries are blended whole, seeds and all.