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rasperry coconut milk ice cream in a plastic container with an ice cream scoop

Raspberry Coconut Milk Ice Cream

Easy Homemade Raspberry Coconut Milk Ice Cream that is easy to make with simple ingredients using your ice cream maker!
Course Dessert
Cuisine Italian
Keyword coconut milk ice cream, raspberry coconut ice cream
Prep Time 20 minutes
Churning 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 210 kcal

Ingredients

  • 1 can 400 ml coconut milk
  • 100 ml plant-based milk or milk
  • 1 pinch salt
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/2 cup shredded unsweetened coconut I blitz in finely in the food processor
  • 1/2 cup heavy cream
  • 1 cup frozen raspberries

Instructions

  1. Heat the coconut milk in a pit together with the milk, sugar and salt and allow to cool a second while mixing the egg yolks in a small bowl. Now stir the still hot sweetened coconut milk into the egg mixture and put everything back into the pot and let it thicken over low heat. Add the coconut and let everything thicken a bit, then add the cream.

  2. We let the mass cool down to room temperature then chill in the refrigerator before you put it in the ice cream maker.

  3. My ice cream maker takes about 50 minutes to churn. If it already has a nice creamy soft serve consistency, add the frozen raspberries, which you can break up a bit beforehand.

  4. When the ice cream has reached a soft-serve texture, transfer it to a loaf tin and freeze for 2 more hours.

  5. Take it out 5 minutes before serving so that it can be portioned better.