Ingredients
Scale
- 2 cups fresh raspberries
- 1/2 cup maple syrup
- 1 can (13.5 oz) full-fat coconut cream
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
Instructions
- 1. Prepare the raspberry sauce: In a saucepan, heat raspberries with half the maple syrup over medium heat for about 5 minutes until saucy. Mash gently and set aside to cool.
- 2. Blend the coconut base: In a blender, combine coconut cream, remaining maple syrup, vanilla extract, and lemon juice. Blend until smooth.
- 3. Create the ripple: In a mixing bowl, fold half of the raspberry sauce into half of the coconut mixture to create swirls.
- 4. Freeze: Transfer to an airtight container and freeze for 4-6 hours, stirring every hour if desired.
- 5. Serve: Scoop into bowls or cones and drizzle with remaining raspberry sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 22g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added texture, consider folding in chocolate chips or nuts. - You can substitute raspberries with strawberries or blueberries for different flavors.