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Coconut Ice Cream with Raspberry Sauce

Coconut Ice Cream with Raspberry Sauce

Coconut Ice Cream with Raspberry Sauce is :

gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 8 %

Ingredients:

2 Tbs

arrowroot powder
1 tsp

lemon juice
1/2 cup

maple syrup
10 oz

raspberries
1/2 cup

sugar
28 oz

unsweetened coconut milk

Instructions:

  1. Pour coconut milk into medium saucepan, and whisk.

  2. Transfer ½ cup coconut milk to small bowl, and stir in arrowroot. Set aside.

  3. Add sugar to coconut milk in pan; cook over medium-high heat, whisking often, about 5 minutes, or until just beginning to boil.

  4. Whisk in arrowroot mixture, and cook, whisking constantly, 3 to 4 minutes, or until mixture bubbles and begins to thicken slightly.

  5. Remove from heat; let cool to room temperature. Refrigerate 1 to 2 hours, or until completely chilled.

  6. Process mixture in ice cream maker according to manufacturer??s instructions.

  7. Transfer ice cream to container, cover and freeze until firm, about 1 hour.

  8. To make Raspberry Sauce: Purée all ingredients and ½ cup water in blender or food processor. Strain through fine mesh sieve set over small bowl. Sweeten with more syrup, if desired.

  9. Serve over Coconut Ice Cream.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Frozen Dessert on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.