If you’ve been reading this blog for any amount of time, you know that we’re a little (okay a lot) obsessed with coconut ice cream. So, when I say that we have a new favorite ice cream that really means a lot.
What’s our new favorite? Chocolate chip and raspberry coconut ice cream. This ice cream is soooo good! I’ve made raspberry coconut ice cream before, (recipe in my e-book), but this time I decided to leave the raspberries intact rather than blending them up. And then I added chocolate chips, because that usually makes everything better.
If you think raspberries and chocolate make a killer combination, you’ve got to try this ice cream. The raspberries and chocolate make a perfect pairing against the backdrop of creamy vanilla coconut.
Notes on the Recipe
I use my homemade chocolate chips in this ice cream, but you can use any chocolate you prefer. Even a bar of chocolate would be fine; just chop it up into whatever size you prefer.
I used frozen raspberries because fresh raspberries are way too expensive for my budget. I think frozen raspberries are actually preferable here, though, because you want them to maintain some structure in the ice cream, and I’m not sure whether they would do that if they weren’t frozen. If you decide to use fresh raspberries, you might consider freezing them before you chop them.
You can use either coconut cream or coconut milk in this recipe. Coconut cream will make your ice cream even creamier, so I often pick this option when I have a choice. Coconut milk works just as well, too, though.
In my experience, the BEST place to buy this coconut milk and coconut cream is at your local Asian market. If that’s not an option, though, you can buy coconut milk online here and coconut cream online here.
What if I Don’t Have an Ice Cream Maker?
I get this question from time to time. Honestly my first response is: get an ice cream maker! 🙂 Seriously. If you like coconut ice cream and think you’ll make it regularly, an ice cream maker is 100% a worthwhile investment. We got this model for our wedding in 2008, and it probably made a few hundred batches of ice cream before it finally gave out in 2016.
I replaced it with this newer model, which I’ve been very happy with. My family LOVES ice cream, and since Jesse can’t eat any sweeteners other than honey, homemade ice cream is our only option. (Plus, have you seen the cost of coconut ice cream in the store? That stuff is expensive.)
If I haven’t convinced you, though, here’s a post from The Kitchn on how to make ice cream without a machine. Give some of their ideas a try and see what you think. I haven’t tried any of these methods myself, so I can’t comment on how well they’d work for this particular recipe.
Equipment You’ll Need
- 3 cups coconut cream or coconut milk
- 1/3 cup raw honey
- 4 teaspoons vanilla extract
- About 2/3 cups chocolate, chopped (I use my homemade chocolate chips, but you can use whatever you prefer)
- 1 cup frozen raspberries, chopped
- Add coconut cream/milk, honey, and vanilla to your blender and blend until all ingredients are thoroughly mixed.
- Pour mixture into your ice cream maker and begin processing.
- While your ice cream is mixing, chop your chocolates and raspberries. I choose to chop my raspberries pretty finely while leaving my chocolates a little more chunky, but you can do whatever you prefer.
- Once your ice cream looks like it's almost finished, add your chocolate and raspberries to your ice cream maker. If this causes the mixture to become too frozen to continue processing, you can just stop your ice cream maker and finish mixing in the rest of the ingredients by hand.
- Serve immediately, or store ice cream in the freezer for a few hours to firm up. Store any leftover ice cream in a wide, shallow container to simplify future defrosting.
- By the next day, your stored ice cream will have become very hard in the freezer. Just be sure to plan ahead when you want to eat it—it will probably need 20 or more minutes of defrosting on the counter before it can be easily served.
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