In this recipe
Ingredients
Directions
- 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.
- Blend everything with a hand blender or in a mixer.
- In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.
- 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.
- Put the bowl in the fridge to cool completely. Once cooled, churn the mixture in your ice cream machine according to manufacturer's instructions.
- Let the ice cream fully set in the freezer.
- Top with frosted berries and granola and enjoy!
