Soon are the days when we get to go to the beach, enjoy the sunshine on our backs, make cooling drinks and refreshing desserts. It's a normal April day, at 77 degrees! Spring is still here but this past week has felt a lot like summer, so we've needed to try out some fun new dessert recipes to cool us down. Of course, it goes without saying, this is low-glycemic and diabetes friendly (although you should still check your blood sugar if you're sensitive). The only sugar here comes naturally from the raspberries, which happen to be the lowest sugar berry around (even topping the superstar blueberry!)
This ice cream has a medium firm body, tart raspberry flavor, and has a mellow sweetness from the stevia - the texture actually almost like a sorbet ice cream mixed together. Is there such a thing? Now there is.
This is pretty heavy on the coconut, which I love, but the taste will change with whatever brand to use. You can also decide to use half coconut milk and half almond milk for something a little lighter, although it will alter the flavor. Feel free to play around with this template!
Also, if you like this recipe, you may want to check out our low-glycemic dessert book, found here.
One 12-ounce bag frozen organic raspberries
1 can of your favorite coconut milk (or switch 1/2 out with almond milk)
2 full droppers of liquid stevia (start with less and taste for preference)
Combine all ingredients together in a full-powered blender (like a vitamix) and use the tamper to push everything down together into the vortex. You might need a bit of elbow grease here, as it won't be easy. It should turn out to be the consistency of soft serve ice cream. If you'd like it a bit more firm, feel free to then transfer it to an ice cream maker and process according to manufacturer's instructions.