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+ servings
White Chocolate Dairy Free Ice Cream with Chocolate Coating

White Choc & Raspberry Ice Creams

Decadent white chocolate and raspberry ice cream with a homemade chocolate coating. Recipe is gluten free, dairy free and refined sugar free.
Course Dessert
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 8


  • 1 tub Coco Tribe White Chocolate & Raspberry Coconut Ice Cream

Homemade Dark Chocolate Coating

  • 1/3 cup coconut oil melted
  • 1/3 cup cacao powder
  • 2 tbsp maple syrup or natural sweetener of choice

Homemade White Chocolate Coating

  • 1/2 cup cacao butter chopped or I use buttons
  • 3 tbsp coconut milk powder
  • 2 tbsp rice malt syrup or natural sweetener of choice

Optional Toppings

  • Freeze dried raspberries

    to decorate


  • Spoon softened ice cream into popsicle moulds. Freeze for 2+ hours until firm.
  • Remove ice cream from moulds and place onto a flat tray lined with baking paper. Return to freezer for additional 2+ hours or until solidly firm. 
  • Prepare chocolate coating. To make dark chocolate coating, combine coconut oil, cacao powder and maple syrup. Set aside. 
  • To make white chocolate, melt cacao butter, add rice malt syrup and combine well. Mix through coconut milk powder. Set aside. 
  • Take ice creams out of freezer and dip into chocolate toppings. Return to tray and repeat until all are coated.
  • Sprinkle with freeze dried raspberries to decorate. 
  • Return to freezer to set. 


Once you've taken the ice creams out of the freezer and out of their moulds, it is important to return them back to the freezer to further firm and freeze. Otherwise they will melt too quickly when dipping in to the liquid chocolate coating. 
I use these stainless steel popsicle moulds as shown in the video above.