Raspberry Ripple Coconut Ice Cream
This rich coconut ice cream base is made with only 4 ingredients. The raspberry jam swirled in at the end adds some tartness and you can taste a hint of spice from the crumbled apple beet ginger bar. I like to add a generous pinch of salt to my coconut ice cream base to balance the sweetness of the ice cream.
Ice cream base
1 14oz can coconut milk
1/2 cup almond milk or any non diary milk
1/4 cup maple syrup
1/4 tsp Kosher salt
1/2 cup fresh or frozen raspberries
1 tbsp maple syrup
1/2 Active Bean apple beet ginger bar, pulverized
2 tsp chia seeds
Place the raspberries and maple syrup into a blender. Pulse into a puree. Transfer to a bowl and stir in chia seeds and apple beet ginger crumbs. Set aside while you make the ice cream.
Coconut Ice Cream
Combine all ingredients and pour into ice cream maker. Churn according to manufacturer's directions. Transfer the coconut ice cream to a container. Add in dollops of the raspberry jam and swirl. Serve right away or place in freezer for firmer ice cream.