I don’t know about you, but I am ready for Autumn. I am dreaming of crock pot dinners, boot wearing 50 degree days and gorgeous leaves falling to the ground.
Yet, Summer’s heat hasn’t let up where I live. It’s been in the 90′s all month. Homemade ice cream is what keeps the kids and hubby happy in this heat. And this ice cream made Mom happy as well. Chocolate and raspberries together do not disappoint!
Add to Vitamix or Blender:
1 can coconut milk
2 cups frozen raspberries
1/2 bar 72% dark chocolate ((I used Endangered Species Chocolate)
3/4 dropperful (21 drops) NuNaturals liquid stevia
Blend on high. Place container in freezer for 15 minutes. Pour into ice cream maker and process for 30 minutes.
Optional-Break up a few extra chocolate squares and place on top of ice cream.
This recipe was shared on Gluten Free Fridays, Feature Friday, Delicious Dish Tuesday,Tasteful Tuesday, Waste Not Want Not Wednesday, Whole Food Fridays, Recipe of the Week, Fit and Fabulous Fridays, Freaky Friday, Friday Food, Wellness Weekend, Full Plate Thursday, Pennywise Platter, Frugal Days, Sustainable Ways, Healthy 2 Day Wednesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesday, Monday Mania and Inspire Me Monday.