Raspberry Mint Ice Cream
Raspberry mint is a wonderful combo for ice cream. At least I think so.
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.
- 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
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
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.