Easy Raspberry Coconut Ice cream
User Reviews
5
Easy Raspberry Coconut Ice cream
Description
The recipe combines frozen raspberries and chilled coconut cream, pureed in a blender until smooth. Honey is added to taste, balancing the tartness of raspberries and enhancing the natural flavors. The mixture can be enjoyed right away for a soft serve consistency or frozen for several hours to achieve a traditional ice cream firmness. This approach avoids the need for an ice cream maker, using coconut cream's natural fat to provide a smooth texture.
The resulting ice cream has a bright berry flavor softened by creamy coconut and a subtle honey sweetness. It is suitable as a cold dessert and pairs well with nuts or chocolate for added contrast. The recipe is simple and flexible for substitutions including other fruits or natural sweeteners if desired.
Ingredients
- 300 gm raspberry frozen, or another fruit
- 250 ml coconut cream chilled, Ayam or Kara
- 60 ml honey 3 Tablespoons, more or less to taste or you can use agave or maple syrup
Instructions
- Put the coconut cream and raspberries into the blender and blitz till smooth.
- Add 2-3 tablespoons of honey into the mixture and blitz again. Taste for sweetness, adding more honey if you like. I find 3 Tablespoon to be enough
- Eat immediately with roasted crushed nuts or a chocolate dessert.
- You can put into the freezer for several hours if you want to make it ahead.
- Note: It will freeze quite solid if left overnight
User Reviews
Overall Rating
5
You'll Also Love
