#raspberrysauce

I picked a lot of raspberries a few days ago - most went straight to the freezer, but I made a big bowl of them into sauce. After I cooked them, I strained out the seeds and returned the purée back to the saucepan. As they continued to cook, I added some sugar, a small pinch of salt, and a nice splash of Framboise liqueur. Finally, I whisked in a slurry of cornstarch. 

Creamy coconut milk ice cream swirled with tangy raspberry sauce, creating a delightful balance of flavors. This dairy-free and vegan-friendly treat is perfect for satisfying your sweet cravings on a hot day.

Ingredients: 1 can 14 oz full-fat coconut milk. 1/3 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup raspberries fresh or frozen. 1-2 tbsp maple syrup or agave nectar. Pinch of salt.

Instructions: Melted coconut oil, vanilla extract, maple syrup or agave nectar, and coconut milk should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Mix raspberries, maple syrup or agave nectar, and a pinch of salt in a blender until smooth while the ice cream is making. You can use a fine-mesh sieve to get rid of the seeds if you want to. When the ice cream is almost done, add the raspberry sauce and use a spoon to slowly swirl it. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the rich and creamy delight of Swedish Cream Parfait, complemented by the vibrant sweetness of fresh raspberry sauce. A perfect combination of textures and flavors that will satisfy your dessert cravings.

Ingredients: 2 cups heavy cream. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup sour cream. 1/2 cup Swedish-style filmjlk or plain yogurt. 1 cup fresh raspberries. 2 tablespoons powdered sugar. 1 tablespoon lemon juice. 1 teaspoon cornstarch.

Instructions: Whip heavy cream in a bowl until soft peaks form. When you add the vanilla extract and granulated sugar to the whipped cream, keep whipping it until stiff peaks form. Sour cream and filmjlk or plain yogurt should be mixed well in a separate bowl. Fold the sour cream mixture into the whipped cream slowly until everything is smooth. Fill up the parfait glasses halfway with the cream mixture. Put the parfaits in the fridge for at least two hours to let them set. Put fresh raspberries, powdered sugar, lemon juice, and cornstarch in a saucepan. Over medium-low heat, stir the raspberry mixture all the time until it turns into a sauce. Take the raspberry sauce off the heat and let it cool down. You can put the raspberry sauce on top of each parfait after they are set. If you want, you can add more fresh raspberries as a garnish. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 10 minutes

Creamy coconut milk ice cream swirled with tangy raspberry sauce, creating a delightful balance of flavors. This dairy-free and vegan-friendly treat is perfect for satisfying your sweet cravings on a hot day.

Ingredients: 1 can 14 oz full-fat coconut milk. 1/3 cup maple syrup or agave nectar. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 cup raspberries fresh or frozen. 1-2 tbsp maple syrup or agave nectar. Pinch of salt.

Instructions: Melted coconut oil, vanilla extract, maple syrup or agave nectar, and coconut milk should all be put into a blender. Mix until it's smooth. Put the mixture into an ice cream maker and churn it according to the directions on the machine. Mix raspberries, maple syrup or agave nectar, and a pinch of salt in a blender until smooth while the ice cream is making. You can use a fine-mesh sieve to get rid of the seeds if you want to. When the ice cream is almost done, add the raspberry sauce and use a spoon to slowly swirl it. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it.

Prep Time: 10 minutes

Cook Time: 20 minutes