RASPBERRY ICE CREAM WITH CHOCOLATE
Steps:
- blend all ingredients except chocolate and coconut oil with immersion blender until smooth.
- cool in frig for several hours
- heat chocolate and coconut oil in glass measuring cup until melted about 1 minute, store in refrigerator
- pour half of cream mixture into ice cream maker fo 20-25 min.
- when 20 minutes in ice cream maker, heat up chocolate and drop thru hole in ice cream maker to make chocolate flakes
- pack ice cream in container and place in freezer for at least 6 hours/makes 2 batches
- once it is ready to serve, scoop out into bowls - allow to sit for a few minutes, reheat the remainder of the chocolate and pour it over the individual servings of ice cream to form a cap.
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