Raspberry coconut ice cream


Equipment: an ice cream maker

One can of coconut milk
One coconut milk can’s worth of simple syrup
One tsp vanilla or raspberry flavor
One 8oz bag of frozen raspberries, thawed

Instructions: put your ice cream maker in the freezer about two days before you’re going to make ice cream. Make simple syrup in advance, let it cool, and put it in the fridge so it’s chilled when you start. Get a can of regular coconut milk, none of the lite stuff – you want something like Thai Kitchen, the kind that looks solid when you open the can and then gloops out. The lite stuff won’t work. Thaw your raspberries in advance so you don’t just have a brick of frozen berries.

Set up the ice cream maker. Open the can of coconut milk and dump that in. Use the can to measure the simple syrup and put that in – you want equal parts coconut milk and simple syrup, and this is the easiest way to get that. Turn on the ice cream maker and leave it to do its thing for a while, at least ten minutes. When it’s starting to gel, put in a teaspoon of vanilla or raspberry extract and the bag of frozen raspberries. Leave it to mix some more until it gets to the consistency you like.

You can of course use fresh raspberries if you like. If you do this, you may want to crush some of them a little, or use a mixture of fresh and frozen. For a garnish, fresh berries, a few fresh mint leaves, or both will be lovely.


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