Raspberry Chocolate Truffle Ice Cream


Servings: 8
Author Maya Krampf from



  • 3 cups full-fat coconut milk
  • 12 medium pitted dates
  • 1 tablespoon unflavored gelatin*
  • 1 teaspoon vanilla extract


  • 12 ounces frozen raspberries
  • 1 tablespoon honey


  • 1 cup coconut cream
  • 3/4 cup cacao powder (sifted)
  • 1/4 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  1. Ice Cream Base: Blend all ingredients together until smooth. If the coconut milk clumps or separates (depends on the temperature) simply warm it in a large pot over low heat and whisk until smooth, let cool in refrigerator 1 hour. In the meantime make the jam and ganache. Transfer to your ice cream machine and churn according to it's directions. Pour into a freezer safe container and swirl in about half or the raspberry jam and half - all (see notes) of the ganache. Freeze until solid.
  2. Jam: Over medium heat bring the raspberries and the honey to a simmer. If there's not enough liquid to create a simmer add a bit of water 1 tablespoon at a time. Simmer for about 5 minutes until the mixture is thick. Transfer to a blender or use an immersion blender to process until smooth.

  3. Ganache: Heat the coconut cream in a medium saucepan over medium heat until it starts to simmer. Remove from heat and whisk in the remaining ingredients until smooth.

Recipe Notes

*I like Vital Proteins or Great Lakes grass-fed gelatin!
Depending on how much swirl you want you can use as much or as little of the raspberry jam and ganache that you want. If you have leftover ganache simply chill it until firm and scoop out little balls to roll in cacao powder for truffles.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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