Vegan Coconut Raspberry Ice Cream
2 cans of Chilled Thai coconut milk
1/2 cup of raw sugar
1/4 cup maple syrup
1 vanilla bean or 1 teaspoon of vanilla essence
1 cup of preferrably fresh raspberries
Place chilled coconut milk, sugar, maple syrup and vanilla in the blender. Blend until combined. For some the coconut milk is to high in fructose so using soya milk or rice milk is an alternative. the best option is to freeze using an ice cream maker but alternatively freeze it and get it out of the freezer and churn it every 30 minutes. I put the mixture in a stainless steel bowl and then every 30 minutes put it in the blender and churn it up again then return it to the freezer.