A refreshing delicious Vegan Ice Cream Recipe.
Vegan Raspberry Ice Cream
2 cups of Coconut Milk
3 cups fresh Organic Raspberries
1 teaspoon Vanilla Bean Paste
2/3 cup Coconut Sugar
Blend the raspberries in a mixer. Once pureed, strain and discard the seeds. (I give them to my chickens) Pour the raspberries back into the blender.
Add the Vanilla Bean Paste, and coconut milk. Blend all these ingredients.
Place the mixture in a container and cover with plastic wrap right on top of the mixture, no air pocket. Refrigerate overnight.
Freeze in an ice cream maker as per instructions. Remove and put into an airtight container and freeze until firm.