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.