Vegan Avocado & Spinach Ice Cream with Raspberry & Hibiscus Swirl

Serves 8-10


Raspberry & hibiscus swirl

  • 100g raspberries
  • Wild Hibiscus Flowers in Syrup (4 flowers & 2 tbsp syrup)
  • 1 tbsp Groovy Food Company® Agave Nectar
  • Juice of ½ lime

Avocado ice cream

  • 2 x 400ml tins coconut milk
  • 2 ripe medium avocados, stoned & peeled
  • 1 ripe medium banana, peeled
  • 50g baby spinach
  • Zest of 1 lime
  • Juice of ½ lime
  • 1 tsp Nielsen-Massey Vanilla Bean Paste
  • 3 tbsp Groovy Food Company® Agave Nectar


  1. In a small saucepan, bring all the ingredients for the raspberry and hibiscus swirl to the boil and gently simmer for 5 minutes. Transfer to a blender and process smooth. Pour into a bowl and leave to cool.
  2. For the ice cream, gently heat the coconut milk in a small saucepan until combined and smooth. Leave to cool.
  3. Pour the cooled coconut milk into a clean blender. Add the rest of the ice cream ingredients and process until smooth. Transfer to the ice cream maker and set to churn for 1 hour. Meanwhile, line a 2lb loaf tin with cling film, leaving plenty hanging over the sides.
  4. Spoon half the churned ice cream into the loaf tin. Top with half the raspberry sauce and swirl into the ice cream with a skewer or sharp knife. Add the remaining ice cream, then the rest of the sauce, and swirl again.
  5. Transfer to the freezer and leave overnight before removing, slicing and serving.