Raspberry and Coconut Ice Cream
- 2 cup heavy cream
- 1-14 oz can sweetened condensed milk
- 1 teaspoon coconut baking emulsion or 1/2 teaspoon coconut extract
- 1/2 cup sweetened coconut
- 1/2 cup toasted coconut (instructions here)
- 6 oz fresh raspberries
- In large mixer bowl whip heavy cream on high until medium to stiff peaks form.
- Add the sweetened condensed milk and coconut baking emulsion.
- Heat the raspberries in the microwave on high for 30 seconds or until warm and the juices begin to run from the raspberries.
- Press half the raspberries with the back of a fork gently.
- In a loaf pan spread 1/3 of the ice cream mixture
- Add 1/3 of each coconut and pressed and whole raspberries and layer until all complete.
- If you are using a smaller loaf pan, 2 layers will be good.
- Place in the freeze for 4- 6 hours or until firm.
- Scoop and serve.
Recipe by Created by Diane at https://www.createdby-diane.com/2016/08/raspberry-and-coconut-ice-cream.html
3.5.3208