Coconut Ice Cream with Raspberry Sauce Recipe | Vegetarian Times Skip to main content

Coconut Ice Cream with Raspberry Sauce

The ice cream can be made up to 3 days ahead.


Ingredient Set Name: 

Coconut Ice Cream


Ingredient Line: 
2 14-oz. cans unsweetened coconut milk
Ingredient Line: 
2 Tbs. arrowroot powder
Ingredient Line: 
½ cup sugar

Ingredient Set Name: 

Raspberry Sauce


Ingredient Line: 
1 10-oz. pkg. frozen raspberries, thawed
Ingredient Line: 
½ cup pure maple syrup
Ingredient Line: 
1 tsp. lemon juice


1. To make Coconut Ice Cream: Pour coconut milk into medium saucepan, and whisk. Transfer ½ cup coconut milk to small bowl, and stir in arrowroot. Set aside.

2. Add sugar to coconut milk in pan; cook over medium-high heat, whisking often, about 5 minutes, or until just beginning to boil. Whisk in arrowroot mixture, and cook, whisking constantly, 3 to 4 minutes, or until mixture bubbles and begins to thicken slightly. Remove from heat; let cool to room temperature. Refrigerate 1 to 2 hours, or until completely chilled.

3. Process mixture in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container, cover and freeze until firm, about 1 hour.

4. To make Raspberry Sauce: Purée all ingredients and ½ cup water in blender or food processor. Strain through fine mesh sieve set over small bowl. Sweeten with more syrup, if desired. Serve over Coconut Ice Cream.

Nutrition Information: 

3 g
Total Fat: 
28 g
Saturated Fat: 
25 g
28 g
0 mg
18 mg
1 g
21 g
Serves 6

Comments on this Recipe

Thank you do much for sharing this wonderful recipe.