Living in Sicily while serving in the Navy was a great experience. One of my favorite things to do was to get gelato and window shop in the expensive shop district. Every other trip, I would get a double scoop of the creamiest, most flavorful berry chocolate gelato. Enjoy a taste of a sweet memory!
Yield: 5 ½ - 6 cups
17 ounces heavy whipping coconut cream
1 (14 ounce) can sweetened condensed coconut milk
2 ½ ounces coconut oil
1 teaspoon liquid sunflower lecithin
½ cup compound white chocolate
8 ounces raspberries (frozen or fresh)
2 teaspoon tarragon (fresh or ½ teaspoon dried)
2 tablespoon lime zest
A pinch of salt
Put a scoop in your smoothie!
Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream.
In a sauce pan on med-low heat, add the coconut oil and melt it.
Add sweetened condensed coconut milk slowly while mixing; add chocolate, lecithin, salt and tarragon. Using a spatula, mix thoroughly.
Remove from the stove. Transfer mixture to a blender. Add the heavy coconut cream, raspberries and lime zest. Blend together to distribute evenly.
Freeze 6 hours-overnight.
To serve, pull from freezer and let it sit out for 5-10 minutes before scooping.