Raspberry Coconut Ice Cream

Ingredients

5 1/2 Cups frozen Raspberries (250g)
1 Cup full fat Coconut Cream from 1 can of coconut milk (See Notes) (200 ml)
4 tsp Maple Syrup (optional)
up to of a cup Coconut Water (from the can of coconut milk)

Directions

1. Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
2. Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
3. Serve immediately or store in freezer for up to 2 weeks.

NOTES

• Follow these step on how to make coconut cream. Refrigerate a can of coconut milk overnight. Carefully open the can. The coconut milk will have separated into a thick white coconut cream and coconut water. Scoop out the coconut cream to use for this raspberry coconut ice cream and use the remaining water if needed.
• It is crucial to not use more than ⅓ of a cup of coconut water. The more coconut water you add the softer your ice cream will get and you won't be able to scoop it. Try to use as little as needed. If it is a bit to soft. Place it in the freezer for a few minutes until it hardens enough to scoop.
• The raspberry coconut ice cream tastes best when eaten right away. You can however freeze it. Place the ice cream in a dish and press parchment or wax paper onto the ice cream to prevent ice crystals from forming. There are no thickening agents or starches added to this ice cream so it won't stay soft in the freezer. Therefore, allow adequate time for the ice cream to defrost. Beware that each time this ice cream is thawed and then frozen again, it will get harder.
• Adding maple syrup is entirely optional. This all depends on personal preference and the sweetness/tartness of the raspberries being used. Alternatively other liquid sweeteners can be used as well.
• Feel free to swap out the raspberries with any other frozen fruit you like :) The creamy coconut ice cream options are endless!