What
you need,
2
cans of Coconut Milk, chilled (don’t use the light coconut milk)
¾
cup granulated sugar
1
tsp. vanilla extract
1
cup fresh raspberries
In
a blender combine the chilled coconut milk, sugar and vanilla. Blend for about
1 minute until completely combined.
I
put my cans of coconut milk in the freezer for 2 hours to chill it, but you
could put it in the fridge overnight if you aren’t in a hurry.
Process
the coconut mixture in your ice cream maker according to manufacturer’s
instructions.
During
the last 2-3 minutes of churning toss in the raspberries.
You
want them combined but not totally pureed.
Serve
as soft serve right away or stash it in the freezer in an airtight container to
harden up.
Jen of My Tiny Oven
