Raspberry Coconut Ice Cream
Creamy raspberry ice cream is a summer (and winter!) favorite for everyone.
Servings: 5 servings
Ingredients
- 2 13-ounce cans of Thai coconut milk, 26-ounces total
- 3/4 cup sugar
- 1/4 tsp kosher salt
- 1 teaspoon vanilla extract
- 5 ounce container 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.
Nutrition
Calories: 409kcal | Carbohydrates: 36g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 105mg | Sodium: 175mg | Potassium: 150mg | Sugar: 34g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 129mg