November 14, 2023
Craving a sweet treat? This Raspberry Coconut Ice Cream recipe adapted from our cooking class, Diabetically Delicious, will satisfy your craving! The Raspberry Coconut Ice Cream comes together in minutes using only three ingredients that you likely already have on hand in your pantry and freezer.
Raspberry Coconut Ice Cream – Serves 4
INGREDIENTS:
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½ cup canned unsweetened coconut milk solids (see Tip)
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2 cups frozen raspberries
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1 tablespoon maple syrup
PREPARATION:
1. Scrape the coconut cream solids from the can into a blender or food processor. The cream should have separated from the coconut juice. Set the remaining coconut liquid aside.
2. Add the raspberries and maple syrup to the blender and blend until smooth and creamy, occasionally scraping down the sides. Add 1 tablespoon of coconut water at a time (from the can) if the blender gets stuck.
3. Scoop into a bowl and enjoy immediately as soft serve or for a firmer ice cream, place in an airtight freezer-safe container and freeze for at least 1 hour before scooping.
TIP: Look for coconut milk that does not contain guar gum, as this can prevent the solids from separating. If you shake the can, it should make no noise. Store can upside down overnight in your pantry or the refrigerator. Open the can right side up and scrape off the coconut cream solids. Reserve the liquid to use in coffee or smoothies.
