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

TOPPINGS:

Purely Elizabeth Original Ancient Grain Granola

Frosted Raspberries

A simply delicious treat for a hot summer day.

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 blender or in a mixer. In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.

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.

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.