Raspberry Ripple Ice Cream Recipe | Yummly

Raspberry Ripple Ice Cream

KITCHENAID
7Ingredients
50Minutes
630Calories

Ingredients

US|METRIC
  • 3 ounces butter (cacao)
  • 1/2 cup pure maple syrup
  • 27 ounces full fat coconut milk (well shaken)
  • 2 cups non dairy milk (almond, soy, etc.)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 pint fresh raspberries
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    Directions

    1. Add the cacao butter to the 1.5-quart saucepan from the KitchenAid® Hard Anodized Nonstick 10-Piece Set. Set the pan over medium heat and cook until melted.
    2. Once melted, whisk in the maple syrup, coconut milk, non-dairy milk, vanilla extract, and salt. Bring the mixture to a light boil, cook for 10-15 minutes. Take off the heat.
    3. Let the mixture cool to room temperature then transfer it to a large glass bowl, cover with plastic wrap, and refrigerate for at least 6-8 hours (overnight is best).
    View 4 More StepsDiscover more recipes from KitchenAid

    NutritionView More

    630Calories
    Sodium12% DV290mg
    Fat82% DV53g
    Protein12% DV6g
    Carbs13% DV38g
    Fiber20% DV5g
    Calories630Calories from Fat480
    % DAILY VALUE
    Total Fat53g82%
    Saturated Fat41g205%
    Trans Fat
    Cholesterol35mg12%
    Sodium290mg12%
    Potassium660mg19%
    Protein6g12%
    Calories from Fat480
    % DAILY VALUE
    Total Carbohydrate38g13%
    Dietary Fiber5g20%
    Sugars28g56%
    Vitamin A15%
    Vitamin C35%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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