White Chocolate Raspberry Ice Cream

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!

 -Saucy Mama

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!

Medicate It

Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream.

How To

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.




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