Fact: I love ice cream.
Another fact: I try to eat healthy. This is my latest attempt to bring health and ice cream together.
If you love raspberries, you will love this.
Cornstarch is used to create a creamy pudding or custard. This custard is then blended with berries before freezing.
Add to a saucepan:
- 1 can full fat coconut milk
- ¼ c maple syrup
- Pinch of salt
- 3 tbsp cornstarch
Whisk and heat at medium until thick, then add:
- 2 tsp vanilla
In a blender, add:
- 340 g of frozen raspberries
Pulse several times until the frozen raspberries are crumbled into small bits, about the size of baby peas.
As the blender is running, add a steady stream of the coconut milk custard. Blend until smooth. Transfer to popsicle molds or other small containers and freeze for at least an hour. To make as an ice cream, use an ice cream maker according to manufacturers recommendations.
I made it as an ice cream without an ice cream maker. The texture is creamy but because I did not use an ice cream maker, there are ice crystals. It is delicious stuff, no matter what. It’s best to leave it on the counter for a few minutes before attempting to scoop it from a larger container.
Enjoy alone or with healthy additions such as toasted coconut, cashews, fresh berries, or mini dark chocolate chips.
The above recipe is somewhat similar to what I made in 2011. Check it out!
