RASPBERRY COCONUT ICE CREAM
I love ice cream. I would eat it everyday if I could. This is a nice alternative to the traditional ice cream with it being mostly fruit and mixed together with sweet creamy condensed milk. The coconut cream gives it richness with the hint of coconut in the background.
RASPBERRY COCONUT ICE CREAM
Equipment
- food processor or blender
Ingredients
- 1 bag frozen raspberries 400 grams
- 1 orange juiced
- 4 tbsp coconut cream
- ½ can condensed milk
- shredded coconut for garnish optional
Instructions
- Put all ingredients in a food processor and blend to a soft serve consistency.
- If using a blender, put orange juice, coconut cream, and condensed milk in first, then the frozen fruit.
- Garnish with shredded coconut.
Notes
Condensed milk is very sweet so I find a tart fruit like raspberries works perfectly.
Strawberries and other tart fruit will work well with this recipe, but I don’t suggest bananas or mangoes as it would be really sweet.
Store in an airtight freezable container.
If serving from the freezer, leave on the counter for 10 minutes to soften.
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