Tropical Ice Cream

Summer is here to stay with this tropical popsie delight!

Difficulty level: Easy
Time required: 1 hour +


  • 200 g chopped, frozen tropical fruits (a mix of mango, pineapple and banana)
  • A splash of coconut milk (or milk of choice)
  • 1 tbsp agave syrup
  • 2 pieces kiwi
  • 1 tbsp coconut yoghurt
  • 2 tbsp coconut oil
  • 1 tbsp lemon juice
  • 1/2 – 1 tsp Rawnice Blue Spirulina Powder
  • 1/2 tsp of Rawnice Pink Pitaya Powder


  1. In a blender, place frozen fruits and add a splash of milk. Blend until smooth.
  2. Divide the fruit mixture into two parts.
  3. Add blue spirulina powder to one part. For a light blue color, add 1/2 tsp of the powder.
  4. Add 1/2 tsp of pink pitaya powder plus a dash of blue spirulina powder to the other part.
  5. Blend the kiwis with agave syrup and yoghurt.
  6. Fill the ice cream molds with each color. Freeze for 2 hours or until it sets.

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