Creamy raspberry ice cream is a summer (and winter!) favorite for everyone.
Keyword: Raspberry Ice Cream
213-ounce cans of Thai coconut milk, 26-ounces total
5ouncecontainer of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)
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!
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.