I don’t know about you, but where I live (Denver, Colorado), we’ve been experiencing record-breaking temperatures since earlier this year. So when the thermometer reached 70˚ F on February 10, I took that as my cue to take the ice cream maker out of its room temperature storage space and nestle it into the back corner of the freezer.
Less than one week later (on another 70° F plus day), I enjoyed my very first homemade ice cream of the season. And a few weeks after that, I dreamt up this naturally sweetened raspberry ripple variety that turned out to be one of the best ice cream recipes I’ve ever made – all thanks to the delectable combination that is full fat coconut milk and cacao butter.
When combined, coconut milk and cacao butter make for a dairy-free ice cream base that’s not only flavorful and delicious, but also super smooth and creamy. Throw in a natural sweetener – like pure maple syrup (or honey, if you’re down with that) – and you’ve got a recipe for ice cream that’s nearly indistinguishable from its dairy-containing counterpart.
What’s the best part? Making ice cream at home means you get to control the ingredients. I prefer my ice cream to be free of gums, preservatives, and artificial colors – and I’m going to go out on a limb and say you probably do too.
Shall we make some homemade ice cream?
First things first: you need to freeze the bowl of your KitchenAid® Ice Cream Maker Attachment for a minimum of 15 hours (which is a whopping 10 hours less than my last ice cream maker. This is pretty dang awesome). Once you’ve got the Ice Cream Maker Attachment in the freezer, you should go ahead and prepare the ice cream base because it requires some thorough chilling time as well.
To make the ice cream base, add the cacao butter to the 1.5-quart saucepan from the KitchenAid® Hard Anodized Nonstick 10-Piece Set. Place the saucepan on a burner set over medium heat and cook until the cacao butter turns to liquid. Once liquid, add the remaining base ingredients.
Bring the mixture to a boil and then let it cook for 10-15 minutes. Once the mixture has cooked, let it cool to room temperature before giving it a good whisk and transferring to a glass bowl for chilling.
When both the Ice Cream Maker Attachment and base have been chilled, it’s time to make the ice cream. Attach the Ice Cream Maker Attachment onto the KitchenAid® Artisan® Black Tie Limited Edition Stand Mixer and fit with the dasher.
Turn the Stand Mixer on stor and slowly pour in the base (it might splatter a bit, but that’s okay). Once every last drop of the base has been added, continue churning until thickened, about 25 minutes.
While the base is churning, smash the raspberries with the back of a fork and once the ice cream is fully churned, gently fold them into the base. Transfer it to a freezer-safe container for later or enjoy right away.
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Naturally Sweet Raspberry Ripple Ice Cream
Makes 4-6 servings
3 ounces cacao butter
1/2 cup pure maple syrup
2 13.5 ounce cans of full fat coconut milk, well shaken
2 cups non-dairy milk (almond, soy, etc.)
1 tablespoon pure vanilla extract
1/4 teaspoon fine sea salt
1/2 pint fresh raspberries
*Please make sure your ice cream maker has been frozen for at least 15 hours before attempting to make this recipe.
Add the cacao butter to the 1.5-quart saucepan from the KitchenAid® Hard Anodized Nonstick 10-Piece Set. Set the pan over medium heat and cook until melted.
Once melted, whisk in the maple syrup, coconut milk, non-dairy milk, vanilla extract, and salt. Bring the mixture to a light boil, cook for 10-15 minutes. Take off the heat.
Let the mixture cool to room temperature then transfer it to a large glass bowl, cover with plastic wrap, and refrigerate for at least 6-8 hours (overnight is best).
Once chilled, attach the KitchenAid® Ice Cream Maker Attachment onto the KitchenAid® Artisan® Black Tie Limited Edition Stand Mixer and fit with the dasher. Switch the Stand Mixer to stir and slowly pour in the ice cream base (if you don’t switch it on before pouring in the base, it will freeze almost instantly and you won’t be able to properly churn the ice cream). When every last drop of the base has been added, continue to churn until thick, about 25 minutes.
While the ice cream is churning, smash the raspberries using the back of fork. When the ice cream is finished, carefully fold in the smashed raspberries using a rubber spatula.
If you like your ice cream on the soft side (like me), serve it immediately – with some aquafaba coconut whipped cream, cacao nibs, coconut flakes, and raspberries on top. If you prefer it on the hard side, transfer it to a freezer-safe container and press a piece of plastic wrap into the ice cream before covering the container with a lid.
Depending on the temperature of your freezer, you may need to thaw the ice cream for 15-20 minutes before serving. Ice cream will keep frozen for up to one month.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*