Name: Raspberry Mint Ice Cream
Ingredients: 1 – 14 oz can coconut cream or full fat coconut milk; 1 cup frozen raspberries; 3/4 cup pure maple syrup; 1/2 cup Smucker’s Natural creamy peanut butter; 1 tsp pure peppermint extract; 1 tsp pure vanilla extract; 1/4 tsp Real or sea salt

Raspberry mint is a wonderful combo for ice cream. At least I think so.

Raspberry Mint Ice Cream

I’ve adapted this recipe from my peanut butter chocolate ice cream recipe. I kept the peanut butter in to help with texture, but the mint and raspberry definitely takes the taste.

Courses: Dessert

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Ingredients

Servings

1 – 14 oz can coconut cream or full fat coconut milk
1 cup frozen raspberries
³⁄₄ cup pure maple syrup
¹⁄₂ cup Smucker’s Natural creamy peanut butter
1 tsp pure peppermint extract
1 tsp pure vanilla extract
¹⁄₄ tsp Real or sea salt

Instructions

To a blender add the following ingredients.

1 – 14oz can coconut cream or full fat coconut milk
1 C frozen raspberries
3/4 C pure maple syrup
1/2 C Smucker’s Natural creamy peanut butter
1 t pure peppermint extract
1 t pure vanilla extract
1/4 t Real or sea salt

Blend well for about 2 minutes.

Scrape down your blender side to really incorporate all the ingredients and blend another minute.
Pour your mixture into a freezer friendly container or divide amongst 4-5 smaller freezer friendly containers to help with portion control.
Freeze until hardened.
Allow to thaw on the counter just a few minutes to soften before eating.
Sometimes, when I’m feeling fancy, I will use my chocolate mint cookie recipe as a crust and make raspberry mint chocolate cookie ice cream cups with this recipe.

Keywords: fruit, ice cream

Raspberry Mint Ice Cream