Raspberry – Coconut Ice Cream
May 6, 2009
I love ice cream, but have been lactose-intolerant for almost 5 years now. While I do occasionally indulge in the “real thing”, I have been experimenting with homemade dairy-free versions for a while now. This recipe for Raspberry-Coconut ice cream went over very well with my cleansing neighbour, various children, and me as well.
Raspberry – Coconut Ice Cream
Adapted from a recipe from the Vegetarian Times magazine
Ingredients:
- 10 oz frozen raspberries (approx 2-3 cups)
- 1/4 cup maple syrup or honey
- 1 Tbsp vanilla extract
- 1 Tbsp lemon juice
- 1/2 cup coconut milk
Directions:
Puree all ingredients in a food processor. Pour into a shallow container with a fitted lid and place it in the freezer for a minimum of 4 hours. To get an ice-creamy texture, I let the ice cream sit on the counter for 15 minutes or so before scooping it out into a bowl.
Enjoy!
Comments
Got something to say?
