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