Blending ripe raspberries up with super-creamy coconut milk ice cream and fresh ginger makes for a gorgeous, jewel-toned thick shake that isn't too heavy or sweet.
Note: Let the ice cream sit out at room temperature until easily scoopable, about 5 minutes.
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About This Recipe
Yield:
makes 2 small servings
Active time:
5 minutes
Total time:
5 minutes
Special equipment:
blender
Ingredients
1 cup raspberries
1 cup vanilla coconut milk ice cream, such as So Delicious
1 teaspoon finely minced or grated fresh ginger
Additional fresh raspberries for garnish if desired
Procedures
Add raspberries to the blender, pulse a few times, then puree on medium high speed until smooth, about 30 seconds.
Add the coconut milk ice cream and the ginger to the raspberry puree and blend just until smooth. Serve immediately, garnished with additional raspberries if desired.
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