Makes 1 pint
Raspberry Sherbert Ingredients:
2 cups frozen raspberries
1/2 cup light unsweetened coconut milk
2 tablespoons good quality maple syrup
Blend all of the ingredients together in a food processor, or blender, until smooth. Either serve immediately, or store in the freezer. Remove from the freezer to thaw for 5 minutes before serving!
To toast the coconut chips, combine 1/4 cup raw unsweetened coconut chips with 1 teaspoon of olive oil, and 3/4 teaspoon of organic coconut palm sugar. Toast in a dry sautee pan, tossing regularly, until golden brown.
If there is any other serving size than a pint for ice cream, I don't know anything about it. This recipe for sherbert is so incredibly versatile that you can really make it with any type of fruit. Since raspberry sorbet happens to be my favorite, this was up first! I was amazed at how much sweeter and more flavorful this was than any store bought type... and I've done the like-work with ice cream and sorbet brands. The toasted coconut chips added the perfect crunch, and balanced out the tartness of the raspberries perfectly.
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