The two men in my life; my husband and my father, either love or hate coconut (respectively). Sometimes I forget who loves it and who hates it. Thankfully it’s the one I live with (ahem, my husband) who loves it!
Coconut works really well when making in vegan and/or dairy-free ice creams, thus I enjoy using our ice cream maker to experiment with coconut-filled frozen concoctions. Of course, I don’t call these creations “vegan ice cream”, instead I try to call them fancy names like “Lucious Creamy Coconut Iced Cream”. This sounds so much better to my husband, the sugar and sweets addict (ok, that may be one of the things that attracted me to him, I’ll be honest).
Coconut, as you may know, is not low FODMAPs in the form of water or dried shreds (less than 1/2 cup is fine, but more than that isn’t good if you are sensitive to Polyols). But coconut milk? It’s safe, and delicious. I think you’ll ejoy this “ice cream” as much as we did.
Vegan Coconut Raspberry Ice Cream
Ingredients
- 2 cans chilled coconut milk (full fat)
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup raspberries (frozen or fresh)
Instructions
- In a medium bowl whisk together the chilled coconut milk and the sugar until sugar is dissolved (about 2 minutes). Add the vanilla, and mix again. Pour into a prepared ice cream maker and follow manufacturer’s directions. About half way into the churning process, add the raspberries. Should be nice and thick by the end of the churn! Enjoy on the spot or store in freezer.
Notes
This is a low FODMAPs recipe.
NOTE: If you keep this in the freezer overnight it will turn VERY solid. You may need to take out of the freezer an hour or so ahead of time if you are serving to a group and want it to be soft enough for pretty little scoops!
Nutrition Information
Serving size: ~1/2 cup Calories: 240 Fat: 18 g Sugar: 18 g Fiber: 2.5 g Protein: 2 g
You’ll probably notice the higher fat content, but it’s still less than some major brands of ice cream out there. Not to mention it’s plant-based (but, since I’m the candid RD I have to take this time to mention that just because coconut is a plant, the saturated fats can raise both good and bad cholesterol). So, this is an every once in a while treat, despite all the hype about the miraculous benefits of coconut (look at the research people, it doesn’t exactly tell the story we’re being fooled to believe).
This “ice cream” is vegan, gluten free, low FODMAPs, delicious, refreshing, and honestly fulfilling in just a 1/2 cup serving. Enjoy!
