07 Apr Raspberry Coconut Milk Ice Cream
When you’re reading this I’ll be in Paris with my friend Emma. We’ll probably be walking through the corridors of “The Louvre”, eating ice cream at a café or standing hunched over books in my favorite bookshop. When you read this it’ll also be the 1 year blogiversary of Baking Magique! It’s hard to believe that exactly 1 year ago I hit publish for the very first time. In some ways it feels like it was yesterday but at the same time it feels like ages ago, like I’ve had this blog forever.
When I started this blog I wrote the recipes in Swedish since I had no intention of sharing them with the rest of the world, I just wanted to have a place to save my favorite recipes and to be able to share them with friends and family. Pretty soon after I started the blog I switched to english and so much has changed since then. I’ve improved both my english and my food photography skills and I’ve also made contact with so many wonderful people around the world thanks to this blog.
I always thought that I’d have big plans for this day with maybe a layer cake or two. Obviously, that didn’t happen. Instead I whipped up this raspberry coconut milk ice cream on a whim. My parents and younger sister have already left for vacation so it’s only me and my older sister left in the house. We had this ice cream for fika (even though some people may argue that ice cream does not count as fika) and it was delicious. The coconut milk makes it super creamy, it’s really easy to make and requires only five ingredients and a pinch of sea salt. I know you’ll love it. So many readers have requested a video tutorial for my gluten free sourdough starter and I finally made one! You can watch it HERE. I also wanted to thank you for all the comments and support I’ve received from you this year, without it I probably wouldn’t keep blogging. (insert heart emoji) Happy Easter!
- 1 can (400 ml/13 oz) full fat coconut milk
- 1 1/2 cup ( 150 g) raspberries
- 1/3 cup natural cane sugar
- a pinch of sea salt
- 1 tsp pure vanilla extract
- a scant tbsp of cornstarch
- In a medium pot over medium heat, warm half of the coconut milk, raspberries, the sugar and a pinch of salt. Take off the heat once the sugar is dissolved, the raspberries have fallen apart and the coconut milk has a nice pink color. Blend everything with a hand blender or in a mixer.
- In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.
- Pour the warm mixed coconut milk through a sieve into the coconut-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve. Leave the bowl in the fridge to cool completely.
- Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions. Let the ice cream set fully in the freezer.
The recipe can easily be doubled. If using 2 cans of coconut milk, add 1 1/2 tbsp of corn starch.