Tags: Low Sugar,Nut-Free,Soy-Free,Vegan
I am a lucky girl. Not only do I have the best hubs ever, I got to grow up with a Hungarian grandma. My Mema is the absolute best cook I have ever known. She has colored my life with amazing memories of not just food, but of being super special and truly loved. That my friends is a true gift. That is the kind of stuff that makes your heart smile even 30 plus years later... She used to make me toast, butter it up perfectly, and then cut it into 4 triangles instead of the 2 most people do. When you are 5, that is pretty freaking amazing. And that was just one of the things my Mema did for me. She also used to take me to get the best ice cream ever at Ashecombe Farm. On the way to the farm we would pass the Ashecombe mansion. In my youth, I was quite sure that it was a castle. This was mostly based on the fact that this mansion had a turret and well, they aren't too common when you grow up in rural Pennsylvania. My Mema would tell me this elaborate story about the princess who lived in the castle and the treasures within. So with my head filled with visions of rubies, gold, and princess gowns we would head to the ice cream counter. And guess what kind of homemade ice cream they always had? Yep, Black Raspberry. For my little girl self, it was the perfect shade somewhere between pink and purple, like the color of lilacs. And the taste, to die for. I truly felt like a princess standing beside my Mema, eating ice cream and learning about hidden treasures. So this is not only a creamy, dreamy ice cream recipe... This is an homage to my Mema. Love and thanks to my Mema and to yours, God bless Grandmas!
Make sure you have the container for your ice cream make in the freezer for at least 24 hours. Puree the raspberries in a food processor, until very smooth. Push raspberry mixture through a fine mesh sieve, this step is to remove the seeds, you can skip this is you don't mind them. In a large bowl, whisk the puree, coconut milk, agave, extract, and salt together until completely combined. Cover with plastic wrap and refrigerate for at least 3 hours or until mixture is thoroughly chilled. Then follow the instructions on your ice cream maker. You may want to process a little longer until nice and creamy. Add the chocolate chips in the last 5 minutes so they get mixed in. I processed my ice cream for about 35 minutes total. Place ice cream into a glass dish and press plastic wrap down onto the top of it so it's not in contact with the air. Add a lid too if you have one. Let freeze for an hour or two, then get ready to scoop some creamy purple loveliness! Keep in mind this has no added "gums" to keep it soft in the freezer. It will eventually freeze hard, so remove an hour ahead for softer, more scoop-able ice cream. Serves 1, just kidding!