Barefeet in the Kitchen · by Mary Younkin★ 4.7 (3)
Raspberry Coconut Ice Cream
NUTRITION · PER SERVING5M COOK
CAL 21%·PRO 7%
CARBS 36G35% OF CAL
5G FIBER28G ADDED6G INTRINSIC0G OTHER34G TOTAL SUGAR
FAT 32G68% OF CAL
28G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy raspberry ice cream made with coconut milk. Bright, fruity, and rich, perfect for summer or any time you crave a frozen treat.
dessertamericandairy freegluten freeveganvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 13-ounce cans of Thai coconut milk, 26-ounces total
- 3/4 cup sugar
- 1/4 tsp kosher salt
- 1 teaspoon vanilla extract
- 5 ounce container of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)
At a glance
PER SERVING · TIME 5M
CAL 21%·PRO 7%
CARBS 36G35% OF CAL
5G FIBER28G ADDED6G INTRINSIC0G OTHER34G TOTAL SUGAR
FAT 32G68% OF CAL
28G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 98mg
- Total sugar
- 34g
- Added sugar
- 28g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 32mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.