Raspberry Coconut Ice Cream

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We all love ice cream, but most that you find in the stores are not only highly processed, but very few are dairy free.  This is why I started making my own last summer and it has slowly become something I make during the year!  Here is my recipe for raspberry ice cream, however, you can swap out the raspberries for any fruit of your choice (I have even swapped the raspberries out for Oreos).

2 (13oz) cans chilled coconut milk (works best with chilled, full-fat milk)
3/4 cup granulated sugar, stevia, or other sweetener of your choice
1 teaspoon vanilla extract
1 cup raspberries (fresh or frozen) or other fruit of your choice

Preparation:
1. Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.

2. Freeze using an ice cream maker, according to manufacture’s instructions. During the last few minutes of churning, add in the fruit. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.