Vegan Raspberry Ice Cream Food
VEGAN RASPBERRY ICE CREAM
Make and share this Vegan Raspberry Ice Cream recipe from Food.com.
Provided by OrangeLuna
Categories Frozen Desserts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Comebine raspberries, sugar and water in saucepan.
- Bring to a boil stirring constantly.
- As soon as mixture starts to boil, reduce heat to a simmer and simmer for about 5 minutes stirring occasionally.
- Remove pan from heat and let mixture cool a little. You will want to strain the mixture through cheesecloth or a sieve to remove the seeds.
- Stir in the cream.
- Refrigerate mixture overnight and freeze according to ice cream makers instructions.
Nutrition Facts : Calories 88.5, Fat 0.2, Sodium 0.3, Carbohydrate 22.4, Fiber 2, Sugar 20.1, Protein 0.4
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- Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.
- Freeze using an ice cream maker, according to manufacture's instructions. During the last few minutes of churning, add in the raspberries. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.
- Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don't have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. I like Thai coconut milk, you can find it in the Asian aisle at most grocery stores.
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