Monday, January 28, 2008

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.

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Blogger Nadia said...

Wow! I have to try this it looks amazing!

10:48 AM  
Blogger A Good Clean Life said...

This looks incredible! I'll have to try it! Love the fact it uses coconut milk.

10:54 AM  

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