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!
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!
Puree your raspberries first and strain the mixture to remove the seeds if seeds are not your thing.
For a lighter texture, place coconut whipping cream, lime zest and frozen raspberries in the blender. Blend until fluffy. Continue with recipe.
Sub the coconut whipping cream and sweetened condensed milk with dairy products.
Use any flavor/color chocolate melting wafers that suit your taste buds.
Sub the coconut oil for canna coconut oil to reach your desired potency. For dosing, 1 serving=1/4 cup of ice cream.
Use a concentrate syringe, or prepared loose concentrate to medicate this recipe.
In a saucepan 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.