Vegan Raspberry Coconut Milk Ice Cream

• Vegan
• Gluten free

• Produce

  • 1 1/2 cup Raspberries

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1/3 cup Cane sugar, natural
  • 1 scant tbsp Cornstarch
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract, pure

Found on bakingmagique.com

Ingredients

• 1 can (400 ml/13 oz) full fat coconut milk
• 1 1/2 cup ( 150 g) raspberries
• 1/3 cup natural cane sugar
• a pinch of sea salt
• 1 tsp pure vanilla extract
• a scant tbsp of cornstarch

Directions

• In a medium pot over medium heat, warm half of the coconut milk, raspberries, the sugar and a pinch of salt. Take off the heat once the sugar is dissolved, the raspberries have fallen apart and the coconut milk has a nice pink color. Blend everything with a hand blender or in a mixer.
• In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.
• Pour the warm mixed coconut milk through a sieve into the coconut-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve. Leave the bowl in the fridge to cool completely.
• Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions. Let the ice cream set fully in the freezer.