There’s not a lot that’s better than ice cream. Other than.. more ice cream 🙂
When I had my allergies and skin rashes, I very reluctantly swayed away from regular ice cream, but then a new world opened once I discovered all the clean, raw and mostly vegan possibilities that are there.
Here is one: ice cream with a base of coconut milk. You can use any other full fat milk as well, but this combination of berries and coconut is absolutely divine!
Ingredients for raspberry coconut ice cream:
1 young coconut, jelly OR 1 can full fat coconut milk *
1/4 C coconut water from the young coconut or from the canned coconut milk *
3 TBSP liquid sweetener (agave, coconut nectar, rice syrup, apple syrup, maple syrup) or stevia to taste
1 cup raspberries, fresh or frozen (around 200g)
Place coconut jelly or cream, sweetener and half of the raspberries in your blender or food processor.
Blend until smooth and only add coconut water, a table spoon at a time, if your blender has trouble blending the mixture. The more water you add, the quicker your ice cream will melt later on and scooping it prettily can become a bit tricky.
* Canned coconut milk: if using canned coconut milk, please get an organic one without any ingredients other than coconut.
Store it in the fridge, like that the coconut water will separate from the coconut cream.Once you open it, the water will be at the bottom and you can scoop out the cream before adding just a little bit of coconut water to the recipe.
* Storage: If you want to store the ice cream, place baking paper onto it to prevent the forming of ice crystals and let the ice cream thaw for a little while before serving it from the freezer as it will get harder every time you thaw and re-freeze it.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!