Raspberry – Coconut Ice Cream

May 6, 2009

I love ice cream, but have been lactose-intolerant for almost 5 years now. While I do occasionally indulge in the “real thing”, I have been experimenting with homemade dairy-free versions for a while now. This recipe for Raspberry-Coconut ice cream went over very well with my cleansing neighbour, various children, and me as well.

Raspberry – Coconut Ice Cream
Adapted from a recipe from the Vegetarian Times magazine

Ingredients:

  • 10 oz frozen raspberries (approx 2-3 cups)
  • 1/4 cup maple syrup or honey
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  • 1/2 cup coconut milk

Directions:

Puree all ingredients in a food processor.  Pour into a shallow container with a fitted lid and place it in the freezer for a minimum of 4 hours. To get an ice-creamy texture, I let the ice cream sit on the counter for 15 minutes or so before scooping it out into a bowl.

Enjoy!

Posted by Kerry | Filed Under Recipes 

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