We have been greatly enjoying my Chocolate Coconut Milk Ice cream, and it was really hard to even want to try another recipe, but with berry season being upon us, I knew I had to try a berry recipe. And we were ever so glad I did. I actually think that a scope of raspberry ice cream would be the perfect complement to a scope of chocolate coconut milk ice cream. A perfect marriage of flavors.
Because this recipe does have a higher amount of juice (from the raspberries), it will get a little more icy if left in the freezer too long. Right out of the ice cream maker, it tastes very creamy, the only disadvantage is that the flavors haven’t had time to meld. When we had it the day after we made it, we thought that it tasted like a very high quality sherbet! For best results (though it’s very nice straight from the ice cream maker), let it freeze for at least a couple of hours. If you are worried about it getting too hard, a tablespoon or two of vodka is supposed to help, though I haven’t personally tried it. I would try to eat it all within 24 hours for best results. If you don’t have a ice cream maker, read directions here for making it without one.
Raspberry Coconut Milk Ice Cream
Feel free to play around with the recipe, by changing what sweetener you use, taking out the lemon zest, or adding in lemon juice instead (lemon juice won’t be quite as strong as the zest).
2 cans of coconut milk (full fat), whisked until smooth
zest from one lemon (make sure you don’t get any of the bitter pithy white part)
1/2 teaspoon vanilla extract
3 cups of raspberries, fresh or frozen (defrosted slightly)
6 tablespoons of agave syrup
Directions: Blend the raspberries in a food processor or blender with a little bit of the coconut milk until completely pureed. Add to the rest of the ingredients and make according to your ice cream maker’s instructions. Freeze to “ripen” the flavor for at least a few hours and serve.
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Yay! I’m so glad I found you! I found you from the Leftover Queens FFF post, you were featured this week.
Just the title of your blog sounds exactly like food I want to eat and make. Why does no one else think about food that is gourmet and “healthy”?! Too often I visit “health food” sites and they are condescending and guilt-ridden and I’m just not comfortable there.
I love making gourmet food with little healthy bits like whole-wheat flour and flax seed mixed in. Thanks for sharing your passion!
Hot Garlic,
Thanks so much for stopping by! Wow! I am honored that I was featured over at Leftover Queen’s blog!
It’s true, too often heath food blogs or sites can make you feel very guilty. I try to balance encouraging people to make better choices, while not overwhelming anyone. I am still learning that balance. 🙂
Kimi
I love coconut milk ice cream! This sounds great! Try making sorbet with vodka – that is AWESOME!
In a magazine I received free from my local natural food store, I saw an ad for a commercially made coconut milk ice cream. This led me to google for recipes for same, which led me to your site.
I have never been so grateful! My brother (organic dairy goat farmer and Culinary Institute of America trained chef) gave me his signed copy of Nourishing Traditions, and I want very much to live by these principles, but find the book rather daunting.
I am so grateful for the delicious recipes and tips to help make the transition to delicious but truly healthful foods! Thank you!
I do have one question, in the gluten free cookbook I recently purchased (by Shreve Stockton, the Daily Coyote gal), and on your site, agave syrup is frequently used. I have yet to find agave syrup locally. Is honey an acceptable substitute? I assume honey is a more rapidly digested sugar, but how does the sweetness compare?
Sorry for the missive in my first comment!
DivaKitty,
Thanks for stopping by. 🙂 I LOVE Nourishing Traditions, and it has changed my cooking and my health, but it was very daunting at first. I am so glad to hear that this blog has been helpful to you.
I do use agave syrup, but I am not totally convinced, in the end, that it’s better than honey or other natural sweeteners. Honey should work just fine. What I always try to consider is that depending on what type of sweetener you use, and even what type of honey you choose to use, it will effect the end taste. Agave is more of a neutral sweetener, which is nice. But I have a local honey that I also use in recipes that tastes absolutely delicious is recipes.
Though, I do have to admit that I haven’t tried honey in the ice cream recipes yet. I have used rapadura in cream based ice cream before that that is delicious. I have also used maple syrup in ice cream with good results.
In short, don’t feel limited to using agave syrup. 🙂 Agave is perhaps sweeter than honey, but honey has more flavor, so I end up using about the same amount in recipes.
Kimi,
Thanks for this post. I am anxious to try it, as we have lots of raspberries in the freezer! I also ordered some frozen raspberries a while back from our co-op and I should be getting them soon! This would be a great way to use them!
I love you blog!
Carrie
http://oreganicthrifty.blogspot.com
Raspberry and coconut milk sounds amazing.
I heard about coconut milk ice cream on a homeschool forum and googled a recipe and came to your site. I am so glad to find it. I have slowly been changing to a Nourishing Tradition type diet and have discovered we need to remove gluten from our diets. I am just in the beginning stages of learning how to combine these two philosophies and your site looks like a great resource!
I do have a question though, can I make ice cream without an ice cream maker? We do have one of those ice cream balls from LL Bean and my children would probably love to use it. Will the coconut milk freeze as quickly as cream?
Looking forward to trying your recipes!
Thanks.
Anonymous,
Welcome to my site! I also went “gluten free” for several months (I stopped because I was tested and found not have any problems with gluten and also noticed no health improvement when being off of it). BUT, for those few months that I was gluten free, I did find it very possible to use Sally Fallon’s Nourishing Traditions principles and be gluten free at the same time. So it is possible! 🙂
I have noticed that many gluten free people understandably just concentrate on being gluten free without trying to really cook nourishing foods. So it’s great that you are aiming to do both. 🙂 Good luck on that venture!
As far as the coconut ice cream, I haven’t noticed any difference in freezing time than cream. But this is a pretty large recipe (it barely fits in my ice cream maker), so you may want to do a half recipe, if you are worried about it taking to long. I don’t know how much liquids the ice cream balls can take, so keep that in mind. You could also chill all the ingredients before hand so that they freeze faster.
Hello there! I’m new to your website but have been thoroughly enjoying it…the coconut – chocolate bars in particular!
I’ve just made the coconut ice cream and I was just wondering if you could recommend a way of making a bit richer? It might be the coconut milk that I’ve used (options are limited over here in Scotland as far as coconut goes:) but it’s a bit thin if that makes any sense. Any ideas would be most welcome as I’m trying to give up refined sugar and such healthy treats as these make it so much easier. Again, great work on your site!
Kellyne,
Thanks for stopping by my site. 🙂
While this ice cream is not as rich as an all coconut milk ice cream, the richness of your coconut milk makes a huge difference in how creamy it is. So if you are using a coconut milk that has water added into it, that may be making it not quite as creamy. However, I just recently found out about a method that makes the texture more creamy, and that is adding 3/4 teaspoon agar agar or 2 teaspoons of gelatin. You soften in a 1/3 of a cup of cold water, heat until dissolved on the stove, add to blender and blend. Then you add the rest of the ingredients. I haven’t tried it yet, but it sounds like it really helps get a nice texture and also keep it more scoop-able. 🙂
Thanks for all the great recipes that you post…I really enjoy trying many of them. Now with the warm weather here again, my kids and I will be making ice cream again. I will be using this recipe as the base, but instead of adding raspberries, we will be adding strawberries and mangos (strawberries that we picked and froze last summer). I’m not sure if I have enough agave left, so I may have to sub either maple syrup or honey. Would succanat work? I’ve never made ice cream with it and was wondering if you have tried that at all yet?
I just made this recipe, kind of. 🙂 I used black berries and liquid lemon stevia (one drop per ounce of ice cream mix). Also my coconut milk had water in it (which I know makes it icy, but it’s all I had). I think the stevia worked, but the blackberry seeds were annoying. Could we make this recipe with strained blackberries or raspberries or would it be to thin? Also, with whole fat coconut milk, does it end up creamy or is it more like sherbet? Mine was more like sherbet, but that they be because of my coconut milk.
mmm… I made this last night for my husband’s family with strawberries instead of raspberries and everybody loved it. I also made the vanilla and chocolate versions so people had a variety to choose from, and both of those are delicious as well, but I think this was the favorite. I’d love to try it with raspberries sometime!
Hi Kimi,
Thank you so much for these ice cream recipes (and for the pb cups and mounds bars!). It’s silly, but they are really what’s making our new nourishing diet work for me! So now that you’re not using agave, do you sub coconut sugar in these recipes? I made the chocolate ice cream with coconut sugar and loved it! 🙂
Thanks again!
Hi there,
Great website!! Visiting from Australia, and wondering what size a “can” of coconut milk is for you, so that I can make sure I use the right amount :-D. Our cans are about 400g over here…
Just wanted to say that this recipe also makes the most awesome popsicles! I layered them today with the rasp and vanilla versions to make dairy-free creamsicles. So good! Thanks for all your wonderful recipes! I love your site!
Wow, I am so happy about these recipes! Thanks so much,
KK
I made this with a little lemon juice and 1 T. arrowroot powder with maple syrup as the sweetener, about 1/2 cup. Tastes great! Would definately make again.
I just bought some “light coconut milk” in trader joes.does that mean the ice cream won’t turn out if I use “light”? 🙁