🍇 2 cups frozen raspberries
🥥 1 can full-fat coconut milk (chilled overnight for best texture)
🍯 3 tablespoons maple syrup (or agave syrup for a lighter taste)
🍋 1 teaspoon lemon juice (enhances the raspberry flavor!)
🌿 1 teaspoon vanilla extract (optional, for extra depth of flavor)
Instructions
📌 1. Blend Until Smooth
- In a high-speed blender or food processor, combine frozen raspberries, coconut milk, maple syrup, lemon juice, and vanilla extract.
- Blend until smooth and creamy, stopping to scrape the sides as needed.
📌 2. Freeze for a Firm Texture
- For soft-serve ice cream: Serve immediately for a creamy, soft texture.
- For scoopable ice cream: Transfer the mixture to a freezer-safe container and freeze for 2-3 hours.
📌 3. Serve & Enjoy! 🍦
- Let sit at room temperature for 5 minutes before scooping.
- Garnish with fresh raspberries, shredded coconut, or dark chocolate chips for extra flavor!
