Yep, more ice cream. I told you of my love for this irresistible dessert and I wasn't kidding around. This flavor brings together the classic pairing of raspberries and chocolate. Have you ever wondered why raspberries and chocolate go so well together? There is just something about the tart taste of raspberries combined with the sweetness of chocolate that makes this a favorite for many.
Once again, this ice cream is easy to make and requires only a handful of ingredients. I love using Equal Exchange Organic Dark Chocolate with Raspberries to make this flavor. Seriously, how does it get any better than that! Use your perfectly sharpened Shun knife to create delicate and crunchy shaved chocolate pieces. It honestly makes the ice cream that much better.
I prefer using fresh raspberries for this recipe. However, if you want to use frozen, just thaw them out a bit before placing them in your high speed blender.
2 cans full fat coconut milk
3 cups organic fresh raspberries
1/2 cup raw, local honey
1 Tbs pure vanilla extract
5 oz dark chocolate, finely chopped
1. Chop your chocolate and set aside.
2. Place the 2 cans of coconut milk, 3 cups of raspberries, honey, and vanilla in your high speed blender and blend until smooth. You want those raspberry seeds to be pulverized as much as possible.
3. Place the mixture in your ice cream maker and follow the manufacturers instructions.
4. Add the chocolate to the ice cream during the last few minutes of churning. Then scoop the ice cream into a glass container. Either serve immediately or place an air tight lid on the container to store it in your freezer.