Raspberry Coconut Milk Ice Cream

I have been a bit of a health nut lately, waging war against unhealthy ingredients wherever I find them especially sugar. I?ve been making my desserts exclusively with honey, agave or maple syrup. I have yet to try stevia and date syrup. For the last couple of years, I have been drinking my coffee and tea unsweetened. I love them that way. It?s really a question of habit. Once you get used to that you?d start totally detesting sweetened drinks. I like desserts though. Very much so. Baking sugar-free really satisfies both my sweet tooth and my conscience. It is not a fad. It is a way of life for me. It is here to stay.



I love making ice cream with fresh fruit. I adore this one especially because it bursts with raspberry aroma. There is something about raspberries that is totally unique, completely distinguishable, floral and captivating.





Raspberry Coconut Milk Ice Cream Recipe

4 servings

2 cups unsweetened coconut milk
¼ cup honey
6 ounces raspberries
1 tablespoon fresh lemon juice

Combine the coconut milk and honey in a saucepan and heat over low heat for about 5 minutes to allow the honey to dissolve. Remove from heat.

Puree the raspberries in a blender or food processor and strain through a sieve into a bowl. Discard the seeds.

Add the raspberry puree and lemon juice to the coconut milk-honey mixture. Transfer to an ice cream machine and churn according to manufacturer?s instructions.

Transfer the ice cream to a lidded container and freeze until set, about 3 hours.