I
can’t believe that it has taken me until midway through August to bust out my
ice cream maker!
Time
is going WAY too fast, for real!
My
friend Tracy called me the other day specifically to tell me to make this ice
cream. She was visiting her mom, who has
an ice cream maker and she whipped up a batch. She said they ate the whole
batch in a day!
I
knew that if she liked it that much that I needed to get on it ASAP!
This
ice cream couldn’t be easier, it only has 4 ingredients, and no cooking is required!
What
you need,
2
cans of Coconut Milk, chilled (don’t use the light coconut milk)
¾
cup granulated sugar
1
tsp. vanilla extract
1
cup fresh raspberries
In
a blender combine the chilled coconut milk, sugar and vanilla. Blend for about
1 minute until completely combined.
I
put my cans of coconut milk in the freezer for 2 hours to chill it, but you
could put it in the fridge overnight if you aren’t in a hurry.
Process
the coconut mixture in your ice cream maker according to manufacturer’s
instructions.
During
the last 2-3 minutes of churning toss in the raspberries.
You
want them combined but not totally pureed.
Serve
as soft serve right away or stash it in the freezer in an airtight container to
harden up.
This
ice cream is CRAZY good. Creamy and sweet, it is ice cream perfection.
Plus
it is so super easy, you can’t go wrong.
Enjoy!
Jen
Recipe
from the amazing Two Peas and Their Pod
No comments:
Post a Comment