Lemon-Raspberry Coconut Milk Ice Cream

I promised I would be back with a recipe for the coconut milk ice cream I’ve been making incessantly.  I talked about some store-bought options for dairy-free, coconut milk ice cream in this post, but making it at home with great, simple ingredients is even better.  For my last birthday Hubby gave me a Cuisinart ice cream maker, I had only used it a few times until I discovered how easy it is to make coconut milk ice cream and now I’m hooked.  We have a small raspberry bush in our backyard and this is the second year that it’s produced a good number of berries for us.  I love all berries, but raspberries may claim the title of “favorite berry”.

Raspberry Bush

Beautiful bowl of raspberries

I rarely tell someone that they must use the same exact product as I do for recipes……but you must use this coconut milk.  I’ve tried other coconut milks and Native Forest definitely gives the creamiest and most “ice cream”-like texture.  I bought a case from Amazon for a great price and now I can make at least 6 recipes since you only need 2 cans per batch.

Lemon-Raspberry Coconut Milk Ice Cream-Non-dairy

  • 1 1/2 cups fresh raspberries
  • 1/4  cup raw sugar
  • 2 cans Native Forest coconut milk
  • 1/3 cup honey
  • 1 tablespoon lemon zest

1.  Place raspberries and raw sugar in a small pot, heat on stove top over low to medium heat.  Stir to break down raspberries.  Cool thoroughly, refrigerate if necessary.

2.  In a large mixing bowl, whisk together coconut milk, honey and lemon zest.

3.  Take frozen bowl out of freezer and start ice cream maker, pour milk/honey/zest mixture into ice cream maker (or make ice cream according to your machine).

4.  Fold raspberry mixture into ice cream.  Ice cream will be quite soft, for a firmer texture transfer to a container and place in freezer until desired consistency is reached.

Ready to eat or store

Lemon-Raspberry Coconut Milk Ice Cream

I’ve made vanilla, vanilla-bean and now this lemon-raspberry coconut milk ice cream and so far this is my favorite.  The lemon adds a tart brightness that is refreshing and cleansing to the palate.  As we are well into fall now, this flavor takes me back to the last few days of summer.  I’m dying to try a pumpkin spice recipe next to celebrate fall and the arrival of rain here in Seattle.  I’m not ready for 9 months of rain but I’m ready to not feel guilty spending the day on the sofa.  I’m hoping to have a few lazy days coming up after our transfer.  This Friday will be our 5 day transfer.  Waiting for a call from our clinic with the progress of our embryos today and to set up my appointment.  Hoping for good news!


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