• HoldMyGFBeer

Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)

My husband absolutely loves raspberries so, when I saw some gorgeous berries at the store, my first thought was... ice cream, of course! Their tart freshness really pops against the creaminess of the coconut milk.


Chambord (a raspberry-flavored liqueur) lends an extra, subtle touch of raspberry flavor and the alcohol in it helps the ice cream to freeze with a softer, smoother consistency. If you want to avoid the alcohol, you could substitute raspberry flavored extract or raspberry preserves (if this version freezes a bit hard for your taste, simply put the container in the microwave for 20-30 seconds to soften it a bit).


Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)


This little Cuisinart Ice Cream Maker is awesome! Not only does it make great ice cream, but it doesn't take up too much counter or pantry space.



Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)

When the ice cream base gets to a similar 'soft serve' consistency, it's time to add in the raspberries and Chambord.


Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)

Let the ice cream run for about another 10 minutes.



Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)

Transfer the ice cream to ice cream containers or some other freezer-proof (and odor-proof) container and place in the freezer for about 2 hours. Enjoy!


Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)


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Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)


INGREDIENTS:

  • 1 can unsweetened coconut milk (13.5 ounces)

  • 1/3 cup coconut syrup (more to taste). You could also use maple syrup, agave, or honey.

  • 1 teaspoon pure vanilla extract

  • ¼ cup Chambord (more to taste, but not so much that your ice cream won't set)

  • 1 cup whole raspberries


DIRECTIONS:

  • In a large bowl, mix together the coconut milk, syrup and vanilla with a hand mixer for 2-3 minutes until the mixture is totally smooth.

  • Chill the mixture for at least 2 hours. The mixture will thicken a bit.

  • Turn on your ice cream machine. Pour the chilled mixture into the freezer bowl and let mix until thickened, about 20-30 minutes, depending on the coldness of your ice cream machine.

  • During the last 10 minutes, add the Chambord and raspberries.

  • Transfer the soft ice cream to ice cream containers or another freezer safe (and odor-safe) container. Freeze for 2 hours to allow the texture to firm further.


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Raspberry Chambord Coconut Milk Ice Cream (Gluten-free, dairy-free, soy-free, grain-free)








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