Creamy raspberry ice cream is a summer (and winter!) favorite for everyone.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Dessert
Cuisine: American
Servings: 5servings
Calories: 409kcal
Ingredients
213-ounce cans of Thai coconut milk, 26-ounces total
3/4 cupsugar
1/4tspkosher salt
1teaspoonvanilla extract
5ouncecontainer of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)
Instructions
Whisk together the coconut milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
Add the raspberries when the ice cream has almost finished. (They will break up a bit as it finishes churning.)
Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve. Enjoy!
Notes
If you aren't a fan of coconut milk or simply don't have it on hand, you can substitute 1 1/2 cups heavy cream and 1 1/2 cups milk for the cans of coconut milk in the recipe. This recipe works nicely both ways.