3 ingredients | 5 minutes | 4 servings
Ingredients
1 1/2 cups Frozen Raspberries
1 tbsp Maple Syrup
1 1/2 cups Organic Coconut Milk (full fat, refrigerated overnight)
Directions
- Scrape the coconut cream from the top of the can into a blender or food processor. The cream should have separated from the coconut juice after being refrigerated.
- Add raspberries and maple syrup to blender and blend until very smooth and creamy, occasionally scraping down the sides. You may add 1 tbsp of coconut water at a time (leftover from your can) if the blender/processor gets stuck. Do not add more than 1/3 cup.
- Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in an airtight, freezer-safe container and freeze for at least 1 hour before scooping.
Notes
Make it Chunky – Chop and add fresh or thawed raspberries to the final mixture.
No Coconut – Use frozen banana slices instead.
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