A Raw Ice Cream recipe that is easy to make, highly refreshing, nutritional, flavourful and healthy.

Raspberry Coconut Ice Cream

A Raw Ice Cream recipe is just what the chef suggests to cool during these warm sunny days. This recipe, by Stacey from Goodnessis.com was originally inspired by vanelja.com. “Normally I need to try a recipe twice or more before I am content with the final outcome but with this one, there was no need to.  I added a lot of berries as the coconut taste does come through and to be honest, the texture does balance between an ice-cream and a sorbet.  You could use this as a base and replace it with any type of berry you would like”, suggests Stacey.

Before we begin here are a few tips:

Make sure all the ingredients are cold before blending and freezing – this helps achieve a good texture.

To achieve a rich and creamy texture, it is very important to add fat. Full fat coconut milk and nut butters are a great addition to an ice-cream mixture.

It is important to cover the bowl or container in the freezer to prevent ice crystals forming.

When making ice-cream, a blender or food processor is necessary. If you have an ice-cream maker, follow the directions for use. If you are like me, and you do not own one, it is very possible to make ice-cream without a machine. It just needs a bit more time and work, and the results come out slightly less creamy, but oh so delicious.

Ingredients:

1 can of full fat coconut milk (place the can in the fridge an hour or overnight before using)
1/4 cup of liquid sweetener of choice (maple syrup, honey,
brown rice syrup) + 2 Tblsp – divided
2 tspn vanilla extract
3 cups frozen raspberries – divided as in recipe

Recipe:

Line a loaf tin with waxed paper on the base and sides. Place in a blender, the cold coconut milk, 1/4 cup of maple syrup, vanilla extract and 1 cup of the frozen raspberries. Blend until smooth. Pour the mixture into a bowl, cover and place the bowl in the freezer. Mix with a fork or a small beater, every half an hour for three hours.  When mixing, make sure you bring the frozen outer edges into the unfrozen middle.

Just before the last stirring session, add a cup of whole raspberries and gently stir into the ice-cream mixture. For easier scooping, pour the very cold berry mixture into the lined loaf tin. Place the last cup of frozen berries & 2 tablespoons of maple syrup into the blender or food processor.  Blend until smooth, then pour this onto the ice-cream mixture. Swirl through with a fork, then tightly cover with cling film. Place in the freezer until frozen (3 – 4 hours). Allow to thaw for 15 – 20 minutes before serving.

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