Ingredients
The following ingredients have 5 Servings
- 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)
Instruction
- 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!
