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Raspberry Coconut Ice Cream

Posted By Lori On May 4, 2010 @ 4:53 pm In All Recipes,Desserts,Ice Creams,Kid-Friendly,Lactose-Free,Non-Dairy,Special Diets,Vegan,Vegetarian | No Comments

1. SHAKE the cold coconut milk cans. Milk must be nicely blended.
2. Blend frozen or fresh raspberries, lemon juice, vanilla, and sugar with 2-3 Tbsp of the cold coconut milk.
3. Quickly add COLD raspberry puree with COLD coconut milk into the spinning ice cream maker.
4. Let churn for 20 – 30 minutes or per the instructions of your ice cream maker.
5. Once it forms an ice cream consistency, transfer it to a freezer safe container. Freeze for at least 2 hours before serving.


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