Coco-Raspberry Icecream

From what I gather most of Australia is under the grips of a heat wave.  Is it over yet?  I find it hard to comprehend as we haven’t gotten over 32 degrees here.  But it’s been lovely.  I finally understand why my Dad moved the family here years ago for the weather.  It is quite delightful to not sweat all day (and night).  Although I do miss the hot summer nights in Sydney during the Festival…

I have learned that heat is relative.  I still get hot and still want summery desserts.  And I might have had a few too many store bought ice creams over the past few weeks.  So, it was time to take the matter into my own hands and make my own summery ice-cream.  Here it is!  And it’s pink!  It would be perfect in icy pole moulds too.  Enjoy.

Coco-Raspberry Icecream

3 cups of frozen raspberries, thawed

1 1/3 cup of coconut milk

6 tablespoons of raw honey or rice syrup

1/2 teaspoon of vanilla powder

1/2 cup virgin coconut oil

Add all of the ingredients except the coconut oil to a food processor and process until completely smooth.  Then, add the coconut oil and process for another 3o seconds.  Pour mixture into icy-pole moulds or small containers (or cute tea-cups). Freeze until solid.  It does freeze to be very hard so you might need to defrost slightly before serving.  Perfect with dark chocolate!