I love fruity ice cream and I thought the combination of coconut, vanilla, strawberry and raspberry sounded heavenly.
The ice cream was a breeze to make but you will need an ice cream maker.
My Raspberry, Strawberry and Vanilla Coconut Milk Ice Cream had a beautifully creamy texture and consistency, the melting point was spot on and it scored really highly in these categories. It was also beautifully sweet and the vanilla, coconut and fruit flavours were lovely and bold.
I would say however that the coconut milk has a faint, slightly earthy taste to it and this may take a little getting used to for some, particularly for the dairy lovers among you.
This ice cream is completely dairy free and perfect for Vegans and/or anyone trying to cut down on their dairy intake. The sweetness comes from the agave syrup and maple syrup, both of which are better for you than refined white sugar and each little lolly or indeed scoop is packed full of fruit.
I think chocolate coconut milk ice cream would be great or even chocolate nut butter ice cream! I will definitely be making coconut milk ice cream again.
Raspberry, Strawberry and Vanilla Coconut Milk Ice Cream
100g organic raspberries
100g organic strawberries
2 tbsp agave syrup or maple syrup
2 x 400ml cans organic coconut milk
2 tsp vanilla paste
1 tsp natural coconut extract
pinch of salt
60ml agave syrup
60ml maple syrup
Roughly chop the raspberries and strawberries, combine the fruit and add the maple or agave syrup. Stir to combine, cover and refrigerate until needed.
Combine all the remaining ingredients in a large mixing bowl and whisk to combine. Transfer the mixture to your ice cream maker and follow the ice cream maker's instructions to freeze your ice cream.
All ice cream makers are a little different but I pour the mixture into the bowl of my ice cream maker and churn for approximately 25 minutes or until the ice cream is almost finished. Add the raspberry and strawberry mixture, syrup, juice and all and churn for another couple of minutes just until combined.
The ice cream should now be soft serve consistency. Transfer the mixture to an airtight container or ice lolly molds and freeze for a minimum of two hours.