Ice cream made with frozen fruit and coconut cream is every bit as rich and delicious as dairy-based ice cream. Here I use raspberries, which are a fantastic source of vitamin C and fiber. You don’t need an ice cream machine for this recipe, but for the best results, use a high-speed blender that comes with a tamper so the berries purée thoroughly and the mixture is quick to turn smooth and creamy. The ice cream doesn’t keep well, so be prepared to serve all of it immediately after blending.
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