This time last year, I did not have one single ice cream recipe on this blog. Not a one! This year, I think I have more than made up for lost time. 😉 This Raspberry Thyme Ice Cream makes Four recipes so far!! Two with alcohol, and two without. Personally, I still prefer the ones made with alcohol, because they do not freeze solid.
This Raspberry Thyme Ice Cream does not contain alcohol. It is vegan, dairy-free, and guilt free…it is made with fruit after all.
Fresh raspberries contain high levels of assorted vitamins and minerals needed for healthy body functions, including potassium, calcium, lutein and zeaxanthin. Raspberries are extremely high in various antioxidants, and help with inflammation.
So why on earth did I pair raspberries with thyme? Thyme contains a variety of bioflavinoids and volatile oils that have powerful anti-oxidant properties. Thyme is also a powerful antiseptic and antibacterial agent which helps with all around good health. Now add in that thyme is a very good source of calcium, iron, manganese, chromium, vitamin K and fiber, and I have created ice cream that is good for your health!
*Nothing written here on this blog should be taken as medical advice. Please consult your physician before eating this ice cream for breakfast, lunch, and dinner just because I said it was healthy.
Did you notice who was missing from the Mahi Mahi with Panko meal?
I completely forgot to throw in an image of our imaginary date, Russel Brand. Thankfully this portion of the meal is vegan, so I won’t get a reprimand. 😉 Comedian and Activist, but not a good match with “Scorpio” Katie Perry. Would you like to make some ice cream now?
Start by pureeing the raspberries in a food processor…..
I was hoping that it would pulverize all of the seeds, but sadly it did not. Next time I will strain the puree before adding the rest of the ingredients…..
I have a serious hatred of seeds! Process until smooth and well combined…..
Pour into the bowl of an ice cream maker, and process according to the manufacturer’s instructions…..
Mine takes about 20 minutes…..
Pour into a freezer safe container…..
Freeze until ready to serve…..
You may want to test the flavor before adding the entire 1 Tablespoon of vanilla, and adjust to your tastes. I wanted to mask the flavor of the coconut milk (which the alcohol usually does) and liked the results. You may prefer to coconut flavor, or a more subtle vanilla flavor.
As always, feel free to substitute half and half for the coconut milk.
Next up we will be having Breakfast Tostadas…yum! Okay, one more since I forgot the other day…..
**Update** I decided to figure out the Nutrition Values for this ice cream, and I was a bit shocked. I absolutely cannot have dairy, so I have to use coconut milk. But wow, there is a lot of fat in this ice cream. It is a “good” plant based fat, but a fat non the less. I was correct about the Vitamin C, Potassium, Iron, and Calcium. 😉
This is based on a 1 cup serving size:
To be fair, here are the Nutritional Values if using 1 1/2 cups heavy cream and 1 1/2 cups whole milk (half&half)
I have no idea why the serving size is different, it is the same recipe!
Raspberry Thyme Ice Cream
|Prep time||35 minutes|
- 12 Ounces fresh raspberries
- 3 Cups full-fat coconut milk (can)
- 2 Tablespoons chopped, fresh thyme leaves
- 3/4 cups agave nectar, maple syrup, honey
- 1 Tablespoon pure vanilla extract
- 1/4 teaspoon sea salt
|Place raspberries in the bowl of a food processor, process until smooth.|
|Add the coconut milk, agave nectar, thyme, vanilla, and salt. Blend to combine.|
|Pour mixture into ice cream maker, and process according to manufacture's instructions.|
|Place in a freezer safe container, and freeze until ready to serve.|
This recipe will be partying at these link parties!