Raspberry Coconut Milk Ice Cream

I have been a bit of a health nut lately, waging war against unhealthy ingredients wherever I find them especially sugar. I’ve been making my desserts exclusively with honey, agave, or maple syrup.

Raspberry Coconut Milk Ice Cream

I have yet to try stevia and date syrup. For the last couple of years, I have been drinking my coffee and tea unsweetened. I love them that way.

It’s really a question of habit. Once you get used to that you’d start totally detesting sweetened drinks. I like desserts though. Very much so.

Baking sugar-free really satisfies both my sweet tooth and my conscience. It is not a fad. It is a way of life for me. It is here to stay.

I love making ice cream with fresh fruit.

I adore this one especially because it bursts with raspberry aroma.

There is something about raspberries that is totally unique, completely distinguishable, floral and captivating.

Raspberry Coconut Milk Ice Cream Recipe

4 servings

  • 2 cups unsweetened full fat coconut milk
  • ¼ cup honey
  • 6 ounces raspberries
  • 1 tablespoon fresh lemon juice
Raspberry Coconut Milk Ice Cream recipe

Combine the coconut milk and honey in a saucepan and heat over low heat for about 5 minutes to allow the honey to dissolve. Remove from heat.

Puree the raspberries in a blender or food processor and strain through a sieve into a bowl. Discard the seeds.

Add the raspberry puree and lemon juice to the coconut milk-honey mixture. Transfer to an ice cream machine and churn according to manufacturer’s instructions.

Transfer the ice cream to a lidded container and freeze until set, about 3 hours.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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