Raspberry Ice Cream
- Go over the raspberries, wash and leave to drain. Peel the bananas, break into pieces and purée together with the raspberries, coconut milk, coconut blossom sugar, vanilla powder and lime juice for 30 seconds/speed setting 8. Use the spatula to scrape the mixture from the sides and repeat the process.
- Leave the mixture to freeze in an ice cream maker or place in a shallow bowl in the freezer for at least 5 hours, stirring from time to time.
- To serve, roughly chop the pistachios and sprinkle over the raspberry ice cream.
HINT: If you like your ice cream even creamier, leave it to thaw in the refrigerator for 10 minutes prior to serving. Then scoop out large chunks, place in the mixing bowl and mix for 15 seconds/speed setting 6. Then place the ice cream in dessert bowls straightaway.
Bon appétit with Monsieur Cuisine