When I spotted this recipe during last month’s Reveal Day of Secret Recipe Club, I knew it was the perfect excuse to bring our Cuisinart ice cream maker out of its hibernation in the basement.  Raspberries offer their beautiful color and sharp flavor, brown sugar mellows it all down, the chocolate provides exciting contrast in texture, but what really sold me was the use of coconut milk. Wonderful!  So, allow me to share with you the first ice cream of the season!

(slightly adapted from Nora’s site Natural Noshing)

3 cups coconut milk (full-fat)
3 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup packed brown sugar
1 cup fresh raspberries, chopped
3/4 cup chocolate chips (I used 1/4 cup cacao nibs)
1 Tbsp lemon juice
In a saucepan, heat coconut milk until it bubbles slightly.  Remove from heat.  Stir coconut milk into beaten eggs. Return to saucepan.  Cook and stir for approximately 2 minutes or until heated. Remove from heat. Let it cool.  Cover and chill for 30 minutes.
In a mixing bowl, combine brown sugar with lemon juice.  Mix well.  Stir into chilled ice cream mixture. Cool the mixture for at least a couple of hours (or overnight).
Follow ice cream maker’s instructions and towards the end, stir in raspberries and chocolate chips/nibs.  Transfer to a container and place in the freezer.   Scoop some, and…
to print the recipe, click here
Comments:  Nora modified the original recipe to use coconut milk, and what a great twist that was! The coconut flavor is not too intense, even people with coconut issues might not mind it in this preparation, as there’s a lot going on with the raspberries and the chocolate anyway.   I worried that the nibs could be too harsh in texture, that’s why I reduced the amount quite a bit.  You might want to play with this recipe and see how you like it best.  White chocolate chips could be perfect, although it might be a good idea to use mini-chips, keeping the whole thing more delicate and elegant.
I cannot tell you how much I enjoy Spring and with it the promise of Summer…
Sun, shorts, t-shirts, sandals, bright colors, lighter food, it’s all wonderful!
And frozen treats don’t hurt anything either!
(modified from a classic cartoon…)


  1. This recipe takes all the best things in the world and puts them into one ice cream! I appreciate the comment about coconut milk, it’s one of the few foods that I really can’t stand, but if it wasn’t too intense, I may be able to stand it.


    • You can always use regular milk, I think the original recipe calls for regular milk, you might want to jump on Natural Noshing site and from there take a look at the site she got it from – blog hopping in all its glory!


  2. Heeheeh, love the joy in this post!! There’s nothing quite like the spring/summer revival is there… the Snoopster is all over it 😉 — too fun. So my favorite part about this recipe? The FULL FAT coconut milk!!! All I come across (in recipes and on grocery aisles) is low fat this, no fat that (aka: chemical shit storm) – so happy to see those natural fats! I don’t have an ice cream maker but no matter, I have fun duplicating the flavor combinations with my own wonky method. The flecks of raspberry and dotted chocolate are so pretty Sally! Have a great long weekend ♡.


  3. My ice cream maker has been in the freezer for a month waiting for its first batch. I was going to go with mango but raspberries, which I love and have 2 packages of right now, may premiere the season.


  4. Oh wow, Sally! This sounds and looks so good and refreshing. Love the use of coconut milk too. You can’t go wrong with this combo of flavors, can you?


  5. This looks yummy!! raspberry and chocolate chip!!! I made caramel ice cream yesterday night and ran out of milk so i used coconut milk and it was just the best accident ever!! So glad I now know that coconut milk is awesome in ice cream.


  6. Great sounding ice cream! I need to play more with coconut milk. Love that you use cocoa nibs. Personally, I feel that bigger pieces of chocolate, when they’re cold in ice cream, just feel waxy, and you don’t get the chocolate flavor until they melt a bit in your mouth. So the nibs are a perfect alternative!


  7. Sally, that looks delightful, and would be ideal for me since I have a dairy allergy. I do have a couple of questions and the first is what brand of coconut milk did you use? I find that they vary quite a lot. Local strawberries are in season. I see the logic of using raspberries, which I adore, but I’d so like to use our strawberries. Your thoughts, please, and thank you. 🙂


    • Marcia, I used Thai Kitchen, which is my favorite….

      I don’t see why you could not use strawberries, but since they won’t “melt” like raspberries would, maybe you could macerate them before with some sugar or orange liquor? Also I made once a sorbet using roasted strawberries, wow… that could work great here! I just think that raw strawberries added in the end of the churning could not blend well

      hope you try it and let me know… ; 😉


      • Sorry to be tardy in my questions but you’re a dear to answer, promptly, Sally. I was planning on chopping and macerating the strawberries, but I’d forgotten about your roasting technique. Great idea, and thank you for the memory jog. Thai Kitchen is in ALL of my markets, that’s good, too. I’ll let you know if I try it, of course. Thanks again.


  8. Pingback: SRC: Moroccan Carrots | Sew You Think You Can Cook

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