Coconut Raspberry Ice Cream {dairy-free}

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Another dairy-free coconut ice cream win!  I made this for my husband's birthday and it was so delicious.  You will not be missing the dairy at all with ice cream like this around!  It is SO simple to make - only 4 ingredients.  We used some frozen raspberries we had picked this summer and they gave it such a refreshing tartness that we loved.  Give it a try and I'm sure you'll love it too!


Coconut Raspberry Ice Cream
*I usually use the Thai Kitchen brand of coconut milk, but any brand should work fine.  Don't get light coconut milk, coconut cream, or coconut water - just regular coconut milk.  To chill, simply put the unopened cans in the refrigerator the night before you plan on making this (or at least a few hours before).

2 cans (14 oz. each) chilled full-fat coconut milk*
3/4 c. sugar
1 tsp. vanilla
1 c. raspberries (fresh or frozen)

Make sure the bowl of your ice cream maker is frozen before making this.

Combine coconut milk, sugar, and vanilla in a large bowl and whisk until sugar is full dissolved.  You can also do this in a blender if you prefer.

Freeze using ice cream maker, according to manufacturer's instructions.  During the last few minutes of churning, add the raspberries.  Serve immediately for a soft-serve texture or transfer to a freezer-safe container and freeze for a few hours for a firmer texture (I prefer firmer).

Source: Two Peas and Their Pod