Sunday, August 18, 2013

Coconut Raspberry Ice Cream

Coconut Raspberry Ice Cream (DF)

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

My family loves ice cream of any kind, after I was diagnosed with a dairy allergy I have had to come up with dairy-free alternatives. I love raspberries and I love ice cream so what better than a Coconut Raspberry Ice Cream. This is a tasty non-dairy treat that will leave you wanting more and more. I have been making many varieties of coconut ice cream lately and I have to say this one is my favorite by far.

Prep time: 5 Minutes

Total time: 5 hours
  • 2 cans Thai Coconut Milk (full fat)
  • 2/3 cup Sugar
  • 2 teaspoons Vanilla
  • 1/2 cup Frozen Raspberries
Cooking Directions
  1. In a food processor or blender add, coconut milk, sugar, and vanilla
  2. Blend for 30 seconds
  3. Remove from blender or food processor and put into a medium sized bowl
  4. Refrigerate for several hours or all night
  5. Remove from refrigerator and put mixture into your ice cream maker and follow instructions on your ice cream makers instructions, on the last 5 minutes in the ice cream process add raspberries
  6. When complete remove mixture from ice cream maker and serve immediately or freeze for more of a solid ice cream texture

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