20-Minute Raspberry Ice Cream with Coconut Milk
20-Minute Raspberry ice cream with coconut milk - Healthy refreshment for hot days.
Healthy, because
Even smarter
Nutritional values
The high proportion of pectin, a particularly beneficial and easily digestible fiber for the stomach and intestines, greatly increases the fitness factor of raspberries.
If you don't like the taste of coconut, you can also substitute the coconut milk with almond milk or cow's milk. If you want to freeze your own raspberries for ice cream treats, place the fruit on a tray or sheet and then in the freezer; this way they won't stick together and can be removed individually.
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 Organic orange
- 1 organic lemon
- 2 sprigs Basil
- ¼ Vanilla bean
- 14 ozs Raspberries (frozen)
- 7 ozs Coconut milk
- 2 Tbsps Rice syrup
Preparation steps
Rinse orange and lemon in hot water, rub dry and finely grate peel. Cut citrus fruit in half and squeeze out juice.
Wash basil, shake dry, and pluck leaves. Score vanilla bean lengthwise with a sharp knife and scrape out the pulp. Finely puree frozen raspberries with 2 ounces coconut milk, half of the orange and lemon juice, vanilla pulp, 4 basil leaves, and 1 tablespoon syrup in a blender.
Place remaining coconut milk, orange and lemon zest, and remaining rice syrup and lemon and orange juice in a tall mixing bowl and blend with a hand blender until frothy. Divide the foam among small bowls, add 1 scoop of raspberry ice cream to each and serve garnished with remaining basil leaves.
