The stevia streak continues, this time with a little flavor boost: vanilla. I’ve tried stevia in ice cream before with not so great results, so this raspberry ice cream — sorbet? sherbert? — came as a pleasant surprise to me. It had just the right amount of sweetness, no bitter aftertaste (my toughest dessert critic, Gennaro, can back me up on this) and a nice texture — if you eat it right away, that is. The longer this ice cream is left to set in the freezer, the more icy and flaky it becomes. Not inedible (and I imagine a good addition to a smoothie) but it’s annoying to wait for it to thaw back to a creamy consistency, which takes a bit of time.
So, it’s not perfect (re: the freezing-too-long issues mentioned above), but this ice cream is quite unexpectedly good considering it’s sugar-free, low calorie, vegan, and super simple to prepare. It’s an especially nice after-dinner sweet for when you’re — ahem — looking to fit into your wedding dress in August…
Stevia Raspberry Ice Cream:
2 cups frozen raspberries
1 tablespoon arrowroot
1 13.5-oz. can lite (or light) coconut milk
1/4 teaspoon vanilla flavored liquid stevia
1. In a small saucepan, toss raspberries with arrowroot and heat over medium heat, stirring occassionally, until raspberries break down into a sauce-like texture. Set aside to cool.
2. Combine raspberry sauce with coconut milk and remaining ingredients in ice cream machine and prepare according to your machine’s directions.
Told you this one was simple!