Ingredients

The following ingredients have 1 Servings
  • 6 ounces fresh raspberries
  • 1 14-ounce can full fat coconut milk (or coconut cream)
  • 3 tablespoons real maple syrup
  • 1 teaspoon vanilla extract

Instruction

  • Puree the raspberries in a small food processor. Push the puree through a strainer leaving just the seeds behind.
  • Whisk the raspberry puree into the coconut milk, and add the maple syrup and vanilla.
  • Process the mixture in your ice cream machine according to its directions.
  • Eat the ice cream immediately or put it into a container and freeze until firm. It is best eaten the same day. If it gets to hard in the freezer leave it out on the counter for a few minutes to soften.
  • Makes one pint