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A simple, low-sugar, creamy and fruity ice cream. Raspberry and coconut are a dream flavor combo!
Servings - 2 servings
- 2 cups raspberries
- 1 tsp lemon juice
- 1/2 tsp vanilla
- 1/2 cup sugar
- 3 Tbsp cold canned coconut milk
SHAKE the coconut milk cans. Milk must be nice and mixed!
Blend frozen or fresh (and cold) raspberries, lemon juice, vanilla, and sugar with 2-3 Tbsp of the cold coconut milk.
Quickly add COLD raspberry puree with COLD coconut milk into the spinning ice cream maker. (I put my churning arm into the freezer with the base so it’s all nice and cold. I’ve found that makes the ice cream a bit creamier.)
Let “churn” for 20-30 minutes, or according to the instructions of your ice cream maker.
Once it forms an ice cream like consistency, transfer it quickly to a freezer safe container. Freeze for at least 2 hours before serving.