Raspberry Coconut Nice Cream

Raspberry Coconut Nice Cream

gluten-free // vegan

Cool off with a bowl of nice cream this summer!

Ingredients
Original Ancient Grain Granola
● 1 can (13 fl oz) full fat coconut milk
● 1 1/2 cup raspberries
● 1/3 cup coconut sugar
● pinch of sea salt
● 1 tsp pure vanilla extract
●  a scant tbsp of cornstarch
●  frosted raspberries for topping(optional)

Directions
1. In a medium pot over medium heat, warm half of the coconut milk, raspberries, sugar, and a pinch of salt. Whisk frequently and take off the heat once the sugar is dissolved, the raspberries have fallen apart, and the coconut milk is a nice pink color.

2. Blend everything with a hand blender or in a mixer. 

3. In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.

4. Pour the warm mixed coconut milk through a sieve into the coconut-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve.

5. Put the bowl in the fridge to cool completely. Once cooled, churn the mixture in your ice cream machine according to manufacturer's instructions. 

6. Let the ice cream fully set in the freezer.

7. Top with frosted berries and granola and enjoy!

Liquid error (sections/pf-e690b54c line 69): product form must be given a product

Related Posts

Live Purely with Sara Cullen

Reinventing the Multivitamin With All Food and No Filler

Broccoli Feta Bake with Sun-Dried Tomatoes and Chickpeas

This recipe calls for less than 10 ingredients and it has become one of my go-to's.

How To Make The Perfect Acai Bowl

Açaí bowls are one of my go-to breakfasts.