Raspberry Coconut Ice Cream

Name: Raspberry Coconut Ice Cream
Prep time: 5 min
Total time: 5 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 2 13 -ounce cans of Thai coconut milk, 26-ounces total; 3/4 cup sugar; 1/4 tsp kosher salt; 1 teaspoon vanilla extract; 5 ounce container of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)

Creamy raspberry ice cream is a summer (and winter!) favorite for everyone.

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Bahan-bahan

5 porsi

2 13 -ounce cans of Thai coconut milk, 26-ounces total
3/4 cup sugar
1/4 tsp kosher salt
1 teaspoon vanilla extract
5 ounce container of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)

Langkah-langkah

Whisk together the coconut milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
Add the raspberries when the ice cream has almost finished. (They will break up a bit as it finishes churning.)
Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve. Enjoy!