Raspberry Coconut Ice Cream

a triple scoop of raspberry coconut ice cream

Raspberry Coconut Ice Cream

Course: Dessert
Dietary Need: Gluten Free, Vegan
Prep Time: 3 hours
Total Time: 3 hours
Servings: 9
Calories: 328 kcal

Highlighted ingredients can be bought at the Market!

Print

Ingredients

Ice Cream

  • 1 1/2 cup raw cashews soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained
  • 1 13.5-ounce can coconut milk full fat or light
  • 3 Tbsp coconut oil melted
  • 1/2 cup maple syrup or agave nectar
  • 1 tsp pure vanilla extract
  • pinch sea salt

Raspberry Swirl

  • 1 cup raspberries fresh or thawed if frozen
  • 1 Tbsp cane sugar or maple syrup

Instructions

  1. The night before, be sure to soak your cashews and place your ice cream maker bowl in the freezer to chill.

  2. 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.

  3. Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired (1/4 cup maple syrup and 1/4 cup cane sugar works well).

  4. 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.

  5. Once your base is chilled, prepare raspberries by adding to a bowl and mashing with sweetener.

  6. 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.

  7. In the last 30 seconds of churning, add in 1/2 of the raspberries and let churn until slightly swirled. Turn off machine.

  8. 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.

  9. 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.

Recipe Notes

  • $1.75 per serving
  • 30 minutes
  • 7 ingredients

Why Is It Healthy?

  • Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
  • Maple syrup has a lower glycemic index than regular sugar with many added nutrients. It’s a great source of protective antioxidants, fights inflammation, and reduces indigestion.
  • Raspberries are very low in sugar at 5g per serving. They are high in antioxidants, have 8g of fiber, and only 65 calories per cup.

This recipe is from Minimalist Baker

Go to minimalistbaker.com to see more recipes!
Nutrition Facts
Raspberry Coconut Ice Cream
Amount Per Serving (0.5 cup)
Calories 328 Calories from Fat 230
% Daily Value*
Total Fat 25.5g 39%
Saturated Fat 11.8g 59%
Sodium 27mg 1%
Total Carbohydrates 24.6g 8%
Dietary Fiber 2.5g 10%
Protein 4.6g 9%
* Percent Daily Values are based on a 2000 calorie diet.