DifficultyBeginner

I first attempting making dairy free ice cream last year. It tasted amazing except the texture wasn't smooth like ice cream should be, it was more of an icy like texture. So after researching it and after experimenting I learned that adding about a tablespoon or two of alcohol is very helpful in homemade dairy free ice creams to keep it from crystalizing in the freezer. You could use brandy of any kind as I did or pure vanilla extract. Another essential element to successful dairy free ice creams is making sure you place the coconut milk in the fridge overnight and place ice cream maker bowl and paddle in the freezer overnight. This can not be overstressed. I did not do this when I first tried making my own dairy free ice creams and the ice cream didn't firm up. This summer (2020) was the first time I raspberry plants produced. Needless to say I was beyond excited and I knew my garden raspberries would taste so yummy in this ice cream. It's the perfect summer treat. Because it is sweetened with maple syrup I am able to enjoy without feeling unwell afterward. Store bought is mostly sweetened with cane or beet sugar which I can only handle in very small amounts without effects. The preparation time does not include the overnight chilling of the ingredients and equipment. You're going to love the bright flavours in this dairy free ice cream. It tasted like summer ,especially considering I was able to make it with raspberries from my own bushes.

Yields6 Servings
Prep Time30 minsTotal Time30 mins

 2 cans coconut milk (full fat NOT low "lite")
 zest of 3 small lemons (organic if possible)
 2 tbsp raspberry brandy or flavored brandy or pure vanilla extract
 7 tbsp maple syrup
 2 ½ cups fresh or frozen raspberries
 handful of frozen raspberries to mix in(optional)

1

Remove the coconut milk from the refrigerator and place it in a blender along with the rest of the ingredients. Whir for at least 2 minutes or until you have a smooth mixture.

2

Turn your ice cream maker on. As it is turning, slowly pour in the smooth ice cream mixture. Set your timer for 25 minutes. At the 12 minute mark you should start to see the ice cream thickening up. If you wish to add in any frozen raspberries or other ingredients do so in the last 5 minutes. After 25 minutes the ice cream should be thick and cling to the ice cream paddle.

3

Enjoy immediately or place in an airtight container in your freezer for about 30 minutes to harden. It can also be stored a lot longer in a container to be enjoyed at a later date. Just make sure you allow time for the ice cream to soften as it will be very firm and difficult to scoop out unless you thaw it a little.

Ingredients

 2 cans coconut milk (full fat NOT low "lite")
 zest of 3 small lemons (organic if possible)
 2 tbsp raspberry brandy or flavored brandy or pure vanilla extract
 7 tbsp maple syrup
 2 ½ cups fresh or frozen raspberries
 handful of frozen raspberries to mix in(optional)

Directions

1

Remove the coconut milk from the refrigerator and place it in a blender along with the rest of the ingredients. Whir for at least 2 minutes or until you have a smooth mixture.

2

Turn your ice cream maker on. As it is turning, slowly pour in the smooth ice cream mixture. Set your timer for 25 minutes. At the 12 minute mark you should start to see the ice cream thickening up. If you wish to add in any frozen raspberries or other ingredients do so in the last 5 minutes. After 25 minutes the ice cream should be thick and cling to the ice cream paddle.

3

Enjoy immediately or place in an airtight container in your freezer for about 30 minutes to harden. It can also be stored a lot longer in a container to be enjoyed at a later date. Just make sure you allow time for the ice cream to soften as it will be very firm and difficult to scoop out unless you thaw it a little.

Raspberry Lemon Coconut Milk Ice Cream(Vegan & Refined Sugar Free)