Raspberry Coconut Ice Cream
Highlighted ingredients can be bought at the Market!
- 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
- 1 cup raspberries fresh or thawed if frozen
- 1 Tbsp cane sugar or maple syrup
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 (1/4 cup maple syrup and 1/4 cup cane sugar works well).
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.
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.
- $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.