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!
RASPBERRY BROWN SUGAR CHOCOLATE CHIP ICE CREAM
(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
1 Tbsp lemon juice
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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.
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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).
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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…
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ENJOY!
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to print the recipe, click here
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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.
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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!
Sun, shorts, t-shirts, sandals, bright colors, lighter food, it’s all wonderful!
And frozen treats don’t hurt anything either!
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(modified from a classic cartoon…)
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ONE YEAR AGO: Chocolate Mousse “Légère comme une plumme”
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TWO YEARS AGO: Black Olive Sourdough
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THREE YEARS AGO: Buttermilk Cluster
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FOUR YEARS AGO: Farfalle, Farfalle
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TWO YEARS AGO: Black Olive Sourdough
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THREE YEARS AGO: Buttermilk Cluster
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FOUR YEARS AGO: Farfalle, Farfalle
Bewitching Kitchen 
I’ve never made ice cream before, this idea is amazing! Also, the newest recipe on my blog is made with raspberries as well, great minds think alike, eh? 😉
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Indeed, great minds think and cook! – alike 😉
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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.
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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!
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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 ♡.
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I must say I recognize myself in the October image.. and last February was not too different from the “Please le me die” one 😉
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Looks delicious Sally 🙂 We make churned ice cream all the time so I will be trying this recipe soon 🙂 I hope you guys have a great Memorial Day weekend!
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Go for it, Michael!
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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.
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PS: Forgot to mention that the coconut milk/raspberry pairing was featured in a panna cotta that I made last month. Great minds … err, modesty prevents me from continuing to pat my own back.
http://a-boleyn.livejournal.com/180538.html
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No need for modesty, let’s go for honesty instead, a simple statement of facts! 😉
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Sally, ever single word in your heading made my mouth water, but if you’d added that it was made with coconut milk, I’d have probably exploded with excitement before I got here! What a fabulous recipe, thank you! 🙂
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Celia, I thought about including coconut in the title but it was already too long! 😉 Awesome collection of flavors here….
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It’s been months since I’ve made homemade ice cream and I think this is the perfect recipe to start with.
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I think you will love this one…
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Fabulous job Sally! So glad you enjoyed this 🙂 thanks for the link love! Makes me want to whip up another batch!!
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That was a very delicious ice cream, we still have half the batch in the freezer, for occasional small indulgences… 😉
Thanks for stopping by!
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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?
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I must say that brown sugar, raspberries, coconut and chocolate is hard to beat! I guess caramel and Biscoff spread would be overkill 😉
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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.
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Caramel ice cream…., that sounds absolutely wonderful! My favorite flavor is Haagen Daz dulce de leche – I don’t even buy it for obvious reasons 😉
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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!
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You brought up a very good point! I am glad I used nibs….
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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. 🙂
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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… ; 😉
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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.
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Raspberries and chocolate have long been a classic combo, but I never would have thought of adding the brown sugar and coconut milk….brilliant!
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Brilliant it is! I hope you try this, Steve. Great after a CVX routine 😉 😉 😉
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