PREPARATION TIME: 4 Hours, 15 Mins
- 2 cups raspberries
- 1¼ cups granulated sugar, divided
- 6 large egg yolks
- Pinch of kosher salt
- 1½ cups heavy cream, whipped to soft peaks
1. MAKE THE ICE CREAM: Place the coconut cream, almond milk, nut butter, sweetener, and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined. Place a medium-sized deep baking dish (like a loaf pan) in the freezer.
2. In a medium saucepan, heat the raspberries and ¼ cup sugar over medium heat until the raspberries have broken down, 7 to 9 minutes. Pass through a fine-mesh sieve to remove the seeds.
3. Rinse out the saucepan, then fill it with 1 inch of water; bring to a simmer over medium heat.
4. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolks, remaining 1 cup sugar, and salt to combine. Place the mixing bowl over the saucepan of simmering water and whisk by hand until pale and fluffy, 5 to 6 minutes.
5. Transfer the bowl back to the mixer fitted with the whisk attachment, and whip on medium-high speed until the mixture is very pale and thick about 5 minutes. Add the raspberry mixture, and mix to combine.
6. Gently fold in the whipped cream, mixing just until fully incorporated, taking care not to deflate the mixture. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter “J”. Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.)
7. Pour into the chilled baking dish and transfer to the freezer. Chill until fully frozen, at least 3 hours (or up to overnight).
- 323 calories
- 19g fat
- 37g carbs
- 3g protein
- 34g sugars