I remember making ice cream when I was a kid. We had this electric ice cream maker (thank goodness it wasn’t the hand-crank one!) and we had to get tons of ice and rock salt from the store, and while the ice cream was INCREDIBLE, I now understand why I can count the times we actually had homemade ice cream in our house on one hand. It still stands out in my memory as the best ice cream in the world, but man alive was it hard to make!
Last year Nate gifted me with an ice cream maker that I’d been asking for for quite some time. We read the directions, froze the base, and created some pretty memorable flavors. My personal favorite is always going to be homemade vanilla – the creaminess is unmatched, and I add a TON of vanilla to our ice cream. I can’t get enough. But there’s only so much a gal should have, especially when trying to fit into her shorts from last summer.
I’m not claiming that this ice cream is healthier by the way. But all of the flavor makes actually enjoying only one scoop more likely!
I won’t lie to you guys: this isn’t a single-step dessert. There are a few steps, albeit super easy ones, to getting this homemade goodness in your freezer. I also have no idea how one would make it without an ice cream maker, so if you ask I promise you’ll be disappointed in my “ummm…I don’t know” answer. But I WILL tell you that it’s super creamy, coconut-y, vanilla-y, and perfect for dessert on hot summer days.
I also just loved watching it churn and swirl together because the creamy white and vibrant raspberry red? STUNNING. I kind of want my life to mimic those colors…whatever that means. Maybe I just need to make more ice cream.
VEGAN RASPBERRY COCONUT ICE CREAM
*IF we’re being completely technical, this ice cream contains honey which is not vegan. Sub your favorite sweetener if honey isn’t your thing*
- 2 cans full-fat coconut milk
- 1/3 cup honey
- 1/8 cup cornstarch
- 1 tablespoon vanilla extract OR one vanilla bean
- pinch of salt
- 3 cups fresh or frozen raspberries
- 2/3 cup sugar
- 1/4 cup water
- To make the coconut base, whisk the coconut milk in a saucepan until smooth.
- Remove 1/4 cup of the coconut milk to a small bowl and whisk in the cornstarch to make a slurry.
- In the saucepan, add the caviar of the vanilla bean, the whole vanilla bean, and the honey and whisk to combine.
- Heat over medium low heat just until warmed through, then drizzle in the cornstarch slurry while whisking constantly.
- Increase the heat to medium and, whisking constantly, allow the coconut milk mixture to thicken until it thickly coats the back of a wooden spoon.
- Pour into a bowl and press plastic wrap on top of the mixture to avoid creating a skin.
- For the raspberry puree, combine the raspberries, sugar and water in a small saucepan over medium heat.
- Using the back of a spoon, mash the berries and stir to release the juice and keep the mixture combined.
- When the sugar has dissolved, remove the raspberry mixture from the stove and pour it into a sieve.
- Press the raspberry mixture through the sieve, which removes the seeds. (If you love raspberry seeds then just skip this step).
- Allow to cool at least to room temperature.
- When the coconut base and raspberry puree are totally cooled, pour them into an ice cream maker.
- Churn according to package directions until the mixture is the consistency of soft serve ice cream.
- Pour immediately into a freezer-save container fitted with a lid and cover.
- Freeze for 3-4 hours until solid.
- To scoop, allow the ice cream to sit out for 5-10 minutes to soften slightly.
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