Honest Kitchen – 3 Ingredient Raspberry Ice Cream

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Leave the link to you food blog in comments each Wednesday so everyone can visit.

3 Ingredient Raspberry Ice Cream

I love this recipe and have it pretty often. You can substitute coconut milk for any other milk or cream.

Wyman's raspberries are a must have. They taste much better than raspberries from Mexico, it's a huge difference.

I prefer raw non GMO sugar but that's up to you. I like the extra crunch the pieces give this recipe.

Per serving:

1 cup Wyman's frozen raspberries

1/3 cup milk

1 teaspoon sugar



First, put the raspberries in a ziploc bag and lightly press with the bowl you'll be using. A glass also works. Don't press hard you just want to break the berries apart not make juice. You don't have to break them up completely.

Add milk and sugar.



The frozen raspberries will freeze the milk creating an ice cream like texture.