- ½ pint raspberries
- 2 C fresh strawberries, hulled and chopped
- 2 C unsweetened coconut milk (not the canned kind)
- 1/3 C agave nectar
- Juice of half a lemon
- 1 tsp raspberry extract (or vanilla extract)
- ¼ tsp almond extract (optional)
Place all of ingredients in a blender or food processor and blend until smooth.
Strain the mixture to remove seeds.
Freeze the mixture in your ice cream maker. Scoop into a plastic container and let it harden slightly in the freezer, about an hour.
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