Raspberry Coconut Ice Cream (Dairy Free)

All Recipes

Desserts

Prep Time

5 Minutes

Yields

4 Servings

Ingredients

1 1/2 cups Frozen Raspberries

1 Tbsp Maple Syrup

1 1/2 cups Canned Coconut Milk (full fat, refrigerated overnight)

Directions

Scrape the coconut cream from top of can into a blender or food processor. The cream should have separated from the coconut juice after being refrigerated.

Add raspberries and maple syrup to blender and blend until very smooth and creamy, occasionally scraping down the sides. Add 1 Tbsp of coconut water at a time (left over from your can) if the blender/processor gets stuck. Don't add more than 1/3 cup.

Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze at least 1 hour before scooping.

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