haute cuisine: vegan raspberry ice cream
3½ c. coconut milk -full fat
¾ c. agave nectar
2 T. arrowroot
½ t. vanilla extract
2 c. frozen organic raspberries
Blend ingredients together in blender. Follow directions for your ice cream maker-make sure that the inner bowl is frozen adequately and also chill the mixture that you just blended until cold. Pour blended mixture into ice cream maker--it will thicken after about 20-30 minutes, but placing the ice cream in the freezer for awhile after it is in the ice cream maker will help firm it up too.