Coconut milk raspberry ice cream

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Hey lovely people 🙂 It’s been for a while since I shared a recipe with you. I noticed that I have a lovely recipe what I haven’t posted yet. Here it is,  coconut milk raspberry ice cream…yum 🙂


  • 3 egg yolks
  • 1 can coconut milk
  • 1/4 cup xylitol or raw honey
  • 1 tsp vanilla paste or seeds from vanilla bean
  • 1 cup fresh or frozen raspberries


  1. In a medium size saucepan over medium heat, simmer the coconut milk and xylitol or honey till dissolved.
  2. While sugar is dissolving put your egg yolks into heat safe bowl. Whisk them till they are light in colour.
  3. Take the ladle full of coconut milk and pour into egg yolks, whisking constantly. Do that couple of times more and then add mixture into coconut milk.
  4. Add vanilla paste and cook over medium heat for few minutes, until the mixture has slightly thickened.
  5. Refrigerate mixture until it is completely cooled.
  6. In a food processor or blender process raspberries and when ready, sieve out the seeds. Set aside.
  7. Make your ice cream according to your ice cream maker’s instructions.
  8. In the last 15 minutes pour in pureed raspberries. Transfer ice cream into freezer safe container and freeze. Serve with your favorite topping and enjoy 🙂



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