Raspberry Nougat Ice Cream (dairy, sugar, soy, gluten free)

Frozen raspberry nougat (dairy sugar soy and gluten free)

Raspberry Nougat Icecream (dairy, sugar, soy and gluten free)

As a child I loved nougat. It was the my treat of choice during trips to the beach. I was reminded of this the other day and it got me thinking about using the flavour idea. I decided to try and re-create it into an ice-cream.

So today I gave the idea a road test. I was determined that the recipe would be sugar, gluten, dairy and soy free, and yet I loved the outcome. The ‘nougat’ was creamy and sweet, with it’s warm nuttiness against the sharpness of the raspberry ice. Delicious!

Raspberry Nougat Icecream


  • 200g Raspberries (I used frozen)
  • 400g coconut cream
  • 3 egg whites
  • 50g blanched almonds, toasted
  • 50g pistachios, toasted
  • 4 tbs sweetener (I used xylitol)
  • 1 vanilla pod
  • 3 tbs unsweetened Desiccated coconut
  • 1 tsp Vanilla extract


Preparation: (I suggest completing steps 1 and 2 a few hours or the night before)

  1. Put the coconut cream into a bowl. Mix until smooth
  2. Scrape the seeds out of the vanilla pod and mix through the cream
  3. Add the vanilla pod to the bowl and chill in the fridge for a few hours or overnight
  4. Line a loaf tin or terrine tin with cling film

For the raspberry ice:

  1. Slowly warm the raspberries, vanilla extract and 2 tablespoons of sweetener in a pan over a medium heat until cooked down into a watery jam
  2. Press the jam through a sieve over a bowl with the back of a spoon to collect the juice and set aside to cool
  3. Once cooled, pour into the loaf tin and place in the freezer for minimum 1 hour, until frozen

For the nougat ice cream:

(Begin once steps 1-2 are complete)

  1. Toast the nuts until just beginning to brown and become aromatic.
  2. Roughly chop the nuts and set aside
  3. Remove the coconut cream from the refrigerator and stir in the rest of the sweetener
  4. In separate bowl, whisk the egg whites until stiff peaks are formed
  5. Careful fold the egg whites into the cream with a plastic spatula until well combined
  6. Fold in the chopped nuts and desiccated coconut
  7. Spoon over the frozen raspberry base to the top of the tin and smooth with the spatula
  8. Wrap in cling film and freeze for 3-4 hours or until ready to serve

To serve:

  1. Remove from freezer, and dip the tin in a bowl of warm water for 30 seconds to allow you to ease the plastic wrap out of the tin.
  2. Turn out onto a plate and allow to sit for 10 minutes before serving in slices with a biscuit crumb (optional)

Raspberry nougat ice cream


3 comments on “Raspberry Nougat Ice Cream (dairy, sugar, soy, gluten free)

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