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Raspberry Coconut Ice Cream

Source of Recipe

Chef Amy


Recipe Link: www.5dollardinners.com/2009/07/coconut-milk-ice-cream.html

List of Ingredients

2 14 oz. cans of unpressed coconut milk, chilled ($2.46)
2 cups of raspberries, chilled ($1)
1 tsp lemon juice ($.03)
1/2 tsp vanilla ($.03)
1/2 cup sugar ($.20) (Substitute agave syrup or honey if desired)


Recipe

SHAKE the coconut milk cans. Milk must be nice and mixed!

Blend frozen or fresh (and cold) raspberries, lemon juice, vanilla, and sugar with 2-3 Tbsp of the cold coconut milk.

Quickly add COLD raspberry puree with COLD coconut milk into the spinning ice cream maker. (I put my churning arm into the freezer with the base so it’s all nice and cold. I’ve found that makes the ice cream a bit creamier.)

Let “churn” for 20-30 minutes, or according to the instructions of your ice cream maker.

Once it forms an ice cream like consistency, transfer it quickly to a freezer safe container.

Freeze for at least 2 hours before serving.

Cost $3.72 for 2 pints of coconut milk ice cream