Homemade Raffaello ice cream needs 5 ingredients and no machine: whisk 75 g coconut flakes with ½ cup yogurt, 1 cup coconut milk, vanilla and a drizzle of honey, let the flakes soften, then freeze in popsicle molds for 4 hours. Roll each pop in extra coconut flakes for that signature Raffaello crunch. Makes 6.
Instructions
- 1
Add 75 g coconut flakes to a mixing bowl.
- 2
Stir in ½ cup yogurt for a creamy, tangy base.
- 3
Pour in 1 cup coconut milk, then add a splash of vanilla and a drizzle of honey.
- 4
Whisk until well combined.
- 5
Let the mixture rest a few minutes so the coconut flakes absorb the liquid and soften.
05:00 - 6
Pour into popsicle molds and insert wooden sticks. Freeze about 4 hours until set.
240:00 - 7
Let the pops warm slightly until the surface barely softens, then roll each in extra coconut flakes so they stick. Serve.
Watch the video
Frequently Asked Questions
Can I make Raffaello ice cream without an ice cream machine?
Yes — it’s no-churn. Whisk the coconut flakes, yogurt, coconut milk, vanilla and honey by hand, pour into molds and freeze about 4 hours. The fat in the coconut milk keeps it creamy without any churning.
Why let the mixture sit before freezing?
Resting a few minutes lets the dried coconut flakes absorb the liquid and soften. Skip it and the flakes stay tough and gritty in the frozen pop instead of tender.
How do I get coconut flakes to stick to the ice cream?
Let the frozen pop warm for a minute until the surface is barely soft, then roll it in flakes. On a rock-hard pop they slide off; on a slightly tacky surface they cling like Raffaello’s coconut coating.