This recipe is a reader request and I thought it was such a great idea that I promptly moved it way up on my to-make list! It starts with fresh (or frozen) raspberries, which are beginning to flood grocery stores much to my delight. They’re delicious right now and will continue reaching their peak flavor as they come more into season. In other words, this isn’t my last raspberry recipe of the summer. To keep thing simple I kept this recipe to 8 ingredients! It’s also vegan, gluten-free, and naturally sweetened, so everyone can enjoy. The concept is simple and fresh: Coconut-cashew ice cream base + mashed, lightly sweetened berries added in for that “ripple,” swirl effect. The result is a seriously creamy, tart-sweet ice cream that’s beckoning to be made this summer. This ice cream is dreamy. It’s: FruitySweetTartSuper creamyRichSimple& Quick The beautiful thing about making ice cream in an ice cream maker is you can eat it right away in that perfect, soft-serve state. But leave it a few more hours in the freezer and it scoops up beautifully, as you can see. If you make this recipe, let us know! There are currently so many ways to connect with us.
- Leave a comment + rate it2. Tweet us a photo or comment.3. Share a photo with the hashtag #minimalistbaker on Instagram.4. Send us a snap on Snapchat! (usernames: minimalistbaker // jshltz)5. Share the recipe on Facebook or email (share buttons below!) You get the idea. If you love it, let us know. Cheers, friends!
