With more than 7 days over 30 degrees Celsius in Melbourne, my kids are screaming for cold food!
All the chocolate ice cream I make a few days ago is gone and they want more – so I’ve had a look through Alissa Cohen’s recipe book and come up with this recipe.
My ice-cream maker kind of couldn’t handle the heat so much – so the final freezing has been in the freezer – hence the ‘sliced’ look of this ice-cream.
Still tastes refreshing, berry and sweet.
4 cups tightly packed coconut meat (I actually only had 2 1/2 cups of coconut – so added a handful of cashews to compensate)
4 cups coconut water
1/4 cup freshly squeeze lime juice
1 cup agave nectar
2 cups of raspberries gently crushed.
Combine all ingredient, except the raspberries, in a blender until smooth.
Pour into an ice-cream maker and freeze according to manufacturer’s directions. Add the raspberries during the last 10 minutes. Serve immediately or freeze.