Ice Cream Shmice Cream #19: Chocolate Raspberry


This is a fantastic creation, if I don’t say so myself. Whenever I have raspberries that aren’t perfect looking I toss them into a bag in the freezer. When I have about a cup, I figure out a new recipe to make. In this case, the raspberries give this basic chocolate ice cream a slight tart flavor. Super fun secret ingredient!

2 cans coconut milk
1 cup raspberries
1/2 cup raw cacao powder
3/4 cup vegan sugar
1 teaspoon vanilla extract

Place the coconut milk, raspberries and cacao powder into the Vitamix or blender. Let it rip until combined.

Place a fine mesh strainer over a big bowl and pour the mixture through. You might have to do this in few batches. Using a small spatula or spoonula, press the mixture through the strainer pressing out the raspberry seeds.

When all of the coconut milk mixture is through the strainer, add the sugar and vanilla and Whisk to combine. Chill for at least 2 hours. Pour the mixture into the ice cream maker and churn for 10 minutes.

Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!

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