This is similar to the Vegan Macerated Strawberry Ice Cream recipe, but with raspberries, instead. Because I run the raspberries through a strainer to remove the seeds (they're bad for my diet and I do not like catching them in my teeth), this has a very smooth texture.
Ingredients
- 1 + 1/2 cups fresh ripe raspberries (about 8-10 ounces)
- 1 cup Coconut Cream
- I prefer the "Aroy-D" brand coconut cream because it doesn't have guar gum (see the notes, below)
- Prepare the cream according to the vegan coconut vanilla recipe
- Dairy alternative: heavy cream
- 1/3 cup Sugar
- I prefer organic cane sugar
- 1 teaspoon agave syrup
- Alternative: corn syrup
- 1 teaspoon lemon juice
- Just a portion of a freshly squeezed lemon
Instructions
- Strain the raspberries
- Place the raspberries in a strainer over a sufficiently large bowl
- Using a rubber scraper, push down on the raspberries and scrape the mash back and forth to separate the juice from the seeds
- You likely will need to make a judgement call about when to stop as there will always be the potential for more juice to squeeze out
- Prepare the fruit mixture
- In a medium bowl, combine the strained raspberries, sugar, agave syrup, and lemon juice
- Allow the mixture to sit for at least 5 minutes, stirring occasionally
- Add the coconut cream and mix until well combined
- Pour the mixture into the CREAMi pint(s), up to the "max fill" line.
- Freeze for 24 hours
- Spin as "ice cream"
- Serve and enjoy!
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