Raspberry Coconut Ice Cream
Ingredients
- solid cream
- 1/4 cup coconut sugar
- 2 t vanilla powder until stiff
- creamy
Preparation
Refrigerate one can coconut cream or full fat coconut milk overnight
The next day scoop the solid cream into a bowl and whip with 1/4 cup coconut sugar (or powdered sugar or stevia to taste) and 2 t vanilla powder until stiff and creamy
Spread on a parchment or wax paper lined baking sheet, sprinkle with fresh raspberries, and freeze for at least 2 hours
Then break into pieces and enjoy