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.
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
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.
