LOW FODMAP Berry Ice Cream Bites. Ice cream, berries, and chocolate! Does your heart also skip a beat when you hear that combo? Mine definitely does!
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Coconut & Raspberry Ice Cream Bites

Prep Time5 mins
Cook Time5 hrs
Total Time5 hrs 5 mins
Course: Dessert
Cuisine: Vegan
Author: Stefani Weiss


  • 1 cup/ 100gr - desiccated coconut
  • 250 ml / 1 can - coconut cream
  • 4 Tbsp - pure maple syrup
  • 1 tsp- vanilla extract
  • 1/2 cup - freeze dried raspberries optional
  • 180 gr fresh or frozen mixed berries Strawberries, blueberries, and raspberries
  • 1/4 cup lemon juice
  • 1 Tbsp pure maple syrup
  • 50 gr dark chocolate
  • 2 Tbsp coconut oil


  • In a medium bowl mix the desiccated coconut with the coconut cream, maple syrup, and vanilla extract. Make sure to drain the coconut cream from any liquid before adding it to the bowl)
  • Stir until everything is well combined
  • If you are using the freeze-dried raspberries, crush them into powder and add them to the mix.

For the Berry Sauce

  • Add the berries with the lemon juice and the maple syrup in a pan and put it over a medium heat.
  • Let them cook for 5 to 8 minutes. (you like to get a sauce-like consistency. but be careful not to leave the sauce with too much liquid)
  • Let it cool for 5 min.
  • Take a plastic container and first pour the raspberry sauce, then on top of the sauce add the coconut ice cream.
  • Let it cool for at least 4 hours before serving.

For Serving

  • Before adding the chocolate topping, make sure the ice cream has been cooled in the freezer.
  • Melt the chocolate with the coconut oil
  • Decorate any way you want
  • *TIP: To cut the ice cream easier, after taking the container out of the freezer let it stay in a room temperature for 5 minutes.


1. Use pure maple syrup (low FODMAP) not maple flavored syrup (as that one could be high FODMAP).
2. Make sure that in the berry mix, there aren't blackberries or currants as they are high FODMAP