Vegan Choc Berry Ice Cream

Vegan Choc Berry Ice Cream

Posted by Nicole Frain on Aug 19, 2019


Serves 20


  • 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla
  • 2 cans (400ml) coconut cream
  • 2 frozen bananas
  • 2 teaspoons vanilla bean paste
  • 1 tablespoon cornflour
  • 2 tablespoons almond milk
  • 1 tablespoon coconut sugar
  • 1 tablespoon maple syrup or rice malt syrup
  • 1 teaspoon sweetener
  • 100g berries - frozen
  • 200g dark organic vegan chocolate - melted


  1. Place all ingredients except chocolate and berries into a food processor and blend until smooth.
  2. Melt dark chocolate with a small amount of almond milk in the microwave or on the stove top.
  3. Pour ice cream mix into a loaf tin, or any sized container. 
  4. Scatter berries on top. 
  5. Drizzle chocolate mix on top and carefully fold through mixture to create swirls.
  6. We topped ours with toasted coconut flakes and vegan chocolate chips. 
  7. Freeze for a minimum of five hours or overnight.

*Tip: Dip ice cream scoop in hot water first to remove from the tub more easily.

Nutritional Information

Per serve (45g) / Per 100g

Energy (kJ): 416/926 | Protein (g): 2/4.4 | Fat (g): 6.1/13.5 | Saturated Fat (g): 4.7/10.4 | Carbohydrates (g): 9.6/21.4 | Sugar (g): 7.5/16.6 | Sodium (mg): 12/26

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