Raspberry Fudge Swirl Coconut Ice Cream

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Rating: 0
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Rate this recipe!

Prep Time

30minutes

Cook Time

0minutes

Servings

Product Type

Beverages, Coconut,

Prep Time

30minutes

Cook Time

0minutes

Servings

Product Type

Beverages, Coconut,

Raspberry Fudge Swirl Coconut Ice Cream

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

30minutes

Cook Time

0minutes

Servings

Product Type

Beverages, Coconut,

Prep Time

30minutes

Cook Time

0minutes

Servings

Product Type

Beverages, Coconut,

Ingredients

  • 2 cans coconut cream, (14 oz. cans) chilled in the fridge overnight
  • 1/2 cup Pacific Foods Organic Coconut Original Non-Dairy Beverage
  • 1/2 cup organic sugar, (or sub coconut sugar)
  • 1 tsp. vanilla extract
  • 1 1/2 cups raspberries fresh or frozen
  • 1/2 cup chocolate chips
  • 1 tsp. coconut oil
  • 1 tsp. honey (or agave syrup)

Instructions

  1. In a small sauce pan, simmer raspberries and honey on low heat for 3 minutes (6 minutes if using frozen berries). The resulting consistency should be a mixture of liquid and raspberry pieces. Place in the refrigerator and let cool for 10 minutes.
  2. In a small bowl, heat chocolate chips and coconut oil in the microwave for 30 second increments until melted. Set aside to cool slightly.
  3. Remove coconut cream from freezer carefully without shaking. Scoop out the coconut cream into a large mixing bowl (without the clear liquid that should have settled at the bottom of the can). With an electric mixer, whip the cream until creamy and smooth, about 3 minutes.
  4. Add vanilla, Organic Coconut Non-Dairy Beverage, and sugar. Continue whipping for an additional 2 minutes.
  5. Scoop ½ of the coconut mixture into to a parchment lined freezer safe container, swirl ½ of the raspberry puree and ½ of the chocolate into the coconut cream, then layer with the remaining cream and the remaining raspberries and chocolate.

Ingredients

  • 2 cans coconut cream, (14 oz. cans) chilled in the fridge overnight
  • 1/2 cup Pacific Foods Organic Coconut Original Non-Dairy Beverage
  • 1/2 cup organic sugar, (or sub coconut sugar)
  • 1 tsp. vanilla extract
  • 1 1/2 cups raspberries fresh or frozen
  • 1/2 cup chocolate chips
  • 1 tsp. coconut oil
  • 1 tsp. honey (or agave syrup)

Instructions

  1. In a small sauce pan, simmer raspberries and honey on low heat for 3 minutes (6 minutes if using frozen berries). The resulting consistency should be a mixture of liquid and raspberry pieces. Place in the refrigerator and let cool for 10 minutes.
  2. In a small bowl, heat chocolate chips and coconut oil in the microwave for 30 second increments until melted. Set aside to cool slightly.
  3. Remove coconut cream from freezer carefully without shaking. Scoop out the coconut cream into a large mixing bowl (without the clear liquid that should have settled at the bottom of the can). With an electric mixer, whip the cream until creamy and smooth, about 3 minutes.
  4. Add vanilla, Organic Coconut Non-Dairy Beverage, and sugar. Continue whipping for an additional 2 minutes.
  5. Scoop ½ of the coconut mixture into to a parchment lined freezer safe container, swirl ½ of the raspberry puree and ½ of the chocolate into the coconut cream, then layer with the remaining cream and the remaining raspberries and chocolate.