raspberry coconut nice cream gluten-free, vegan 1 can (13 oz) full fat coconut milk 1 1/2 cup raspberries 1/3 cup coconut sugar pinch of sea salt 1 tsp pure vanilla extract a scant tbsp of cornstarch
blender or in a mixer. In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.
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Pour the warm mixed coconut milk through a sieve into the coconut-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve. Leave the bowl in the fridge to cool completely.
In a medium pot over medium heat, warm half of the coconut milk, raspberries, the sugar and a pinch of salt. Whisk frequently and take off the heat once the sugar is dissolved, the raspberries have fallen apart and the coconut milk has a nice pink color. Blend everything with a hand
Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions. Let the ice cream set fully in the freezer. Top with frosted berries and Purely Elizabeth Original Ancient Grain Granola.
