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.
Ingredients
Instructions
To a blender add the following ingredients.
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1 – 14oz can coconut cream or full fat coconut milk
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1 C frozen raspberries
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3/4 C pure maple syrup
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1/2 C Smucker’s Natural creamy peanut butter
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1 t pure peppermint extract
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1 t pure vanilla extract
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1/4 t Real or sea salt
Blend well for about 2 minutes.
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Scrape down your blender side to really incorporate all the ingredients and blend another minute.
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Pour your mixture into a freezer friendly container or divide amongst 4-5 smaller freezer friendly containers to help with portion control.
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Freeze until hardened.
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Allow to thaw on the counter just a few minutes to soften before eating.
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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.
