ice cream - raspberry coconut ice cream (or any other frozen fruit) gf, df

By tinathorn

Ingredients

• 1 1/2 cups (250g) frozen Raspberries
• 1 cup (200 ml) full fat Coconut Cream from 1 can of coconut milk (See Notes)
• 4 teaspoons Maple Syrup (optional)
• up to 1/3 of a cup Coconut Water (from the can of coconut milk)

Preparation

Step 1

Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
Serve immediately or store in freezer for up to 2 weeks.