Raspberry Ripple Coconut Ice Cream

• Vegan
• Gluten free

• Produce

  • 1 cup Raspberries, fresh

• Canned Goods

  • 1 13.5-ounce (400 ml can Coconut milk, full fat or light

• Condiments

  • 1 tbsp Cane sugar or maple syrup
  • 1/2 cup Maple syrup or agave nectar

• Baking & Spices

  • 1 tbsp Arrowroot powder or cornstarch
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw

Found on minimalistbaker.com

Description

Ingredients

• 1 1/2 cups (168 g) raw cashews,soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained
• 1 13.5-ounce (400 ml) can full fat or light coconut milk (sub almond milk for a less intense coconut flavor)
• 3 Tbsp (45 ml) melted coconut oil (or sub olive oil)
• 1/2 cup (120 ml) maple syrup or agave nectar (sub up to half with cane sugar), plus more to taste
• 1 tsp pure vanilla extract
• pinch sea salt
• 1 Tbsp arrowroot powder or cornstarch
• 1 cup (123 g) fresh raspberries (thaw if frozen)
• 1 Tbsp (9 g) cane sugar or maple syrup (optional, to taste)

Directions

• The night before, be sure to soak your cashews and place your ice cream maker bowl in the freezer to chill.
• To a high speed blender add soaked, drained cashews, coconut milk, oil, maple syrup, vanilla, sea salt and 1 Tbsp arrowroot starch. Blend until creamy and smooth, scraping down sides as needed.
• Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired - I found 1/4 cup maple syrup and 1/4 cup cane sugar to be perfect.
• Transfer to a mixing bowl and cover. For best results, chill overnight, or for at least 5-6 hours. If in a rush, 1 1/2 to 2 hours in the freezer is sufficient.
• Once your base is chilled, prepare raspberries by adding to a bowl and mashing with sweetener. Set aside.
• Assemble your chilled ice cream maker and pour in the chilled ice cream batter. Churn until creamy and thick and resembles soft serve - about 40-45 minutes.
• In the last 30 seconds of churning, add in 1/2 of the raspberries and let churn until slightly swirled. Turn off machine.
• Transfer ice cream to a freezer-safe container and smooth flat with a spoon, swirling in the remaining amount of raspberries. Tap on the counter to help settle and remove any air bubbles.
• Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 10-15 minutes to soften. Keeps in the freezer for up to 1 week, though best within the first few days.

Nutrition