Don't have an ice cream maker? Not to worry! Neither do I! All you will need for this recipe is a blender, a bowl to store your ice cream in, and a freezer! Oh, and a spoon... lots of spoons to dig in!
Light and Lean Raspberry Dream!
-1 1/2 cups Driscoll's Raspberries, plus more for topping
-1 13.5 oz can of cold Coconut Milk (make sure it has chilled in the fridge since it is typically sold warm in the baking aisle of your local grocery store)
-1/4 cup agave nectar or honey (I prefer light agave, but use your favorite sweetener)
-1 teaspoon vanilla extract
-Pinch of salt
-Coconut flakes (optional)
This is the coconut milk you can typically find in the baking aisle. If you cannot find this, you can use evaporated milk, but you will not get the same flavor, so I suggest adding in some coconut meat or flakes to get the same smoothness and taste
Directions:Place all ingredients into a blender and blend until smooth. Pour the liquid mixture into a bowl and mix in an additional handful of raspberries if desired. This will just give you some whole raspberry pieces when eating.
Cover and place the bowl of raspberry mixture in the freezer and let set for at least 10-12 hours. You can also make this the night before so it s ready for after dinner the following evening. Once chilled, scoop some ice cream into a bowl, top with additional raspberries, and dig in! Or, if you are like me, you'll just end up eating it straight out of the bowl! Enjoy! Please note, this ice cream is not as thick as typical ice cream, so it will feel more like a sorbet. You can let the ice cream soften for a few minutes out of the freezer to get a creamier texture.
This ice cream is also great served chilled like a mousse! Just place the mixture in the refrigerator and let chill for a couple of hours. In the mood for a sweet smoothie? Just pour mixture right from the blender into a glass and you are good to go!