Raspberry Coconut Ice Cream

Name: Raspberry Coconut Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 2 13 -ounce cans of Thai coconut milk, 26-ounces total; 3/4 cup sugar; 1/4 tsp kosher salt; 1 tsp vanilla extract; 5 oz container of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)

Creamy raspberry ice cream is a summer (and winter!) favorite for everyone.

⏱ 5 min 🔨 Prep 5min 📊 Easy 🍽 5 servings 👁 8

Ingredients

5 servings

2 13 -ounce cans of Thai coconut milk, 26-ounces total
3/4 cup sugar
1/4 tsp kosher salt
1 tsp vanilla extract
5 oz container of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)

Instructions

Whisk together the coconut milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
Add the raspberries when the ice cream has almost finished. (They will break up a bit as it finishes churning.)
Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve. Enjoy!

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