Coconut Ice Cream with Raspberry Sauce

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

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



Coconut ice cream

  • 2 14-oz. cans unsweetened coconut milk
  • 2 Tbs. arrowroot powder
  • 1/2 cup sugar

Raspberry sauce

  • 1 10-oz. pkg. frozen raspberries, thawed
  • 1/2 cup pure maple syrup
  • 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

  • Calories 351
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 28 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 25 g
  • Sodium Content 18 mg
  • Sugar Content 21 g