Coconut Raspberry Swirl Ice Cream

  Using a variation of my Crazy Coconut Ice Cream recipe, I swirled in Raspberry Sauce and topped with Chocolate Syrup and fresh raspberries. Yummm!

Crazy Coconut Ice Cream

Ingredients:

2 young Thai coconut, flesh, or  2 cups shredded coconut

1 1/2  cups coconut water

2  dates, pitted and chopped
3/4  cup cashews
2  Tbsp  coconut oil, melted
2  Tbsp agave nectar  or raw honey (to taste)
1 Tbsp yacon syrup (optional)
1/2  tsp lucuma powder (optional)
pinch  Bourbon Vanilla Bean powder (or vanilla extract))
pinch sea salt

Directions:

1. In a high speed blender, blend coconut and coconut water.
2. Add dates and cashews and blend until smooth.
3. Add coconut oil, agave, lucuma, vanilla powder and salt. Mix until creamy.
4. Run through an  ice cream maker as directed, or pour into a glass bowl and freeze. Mix
5. well  after 2-3 hours. Repeat again until firm.

For the Raspberry Sauce
fresh raspberries
honey or agave to sweeten as desired

Directions:

1. Run through food processor or high speed blender until creamy. 
2. After 2-3 hours, drizzle raspberry sauce into mixture and swirl using a dull-edged knife.  Return to freezer. 
3. Serve as is, or garnish with shredded coconut, fresh raspberries, chopped nuts, and chocolate syrup. Make chocolate syrup with cacao powder and agave to sweeten.  (Add water as needed to thin).

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