- 1 14-ounce can of full fat coconut milk
- 1/2 cup of almonds
- 1/4 cup of raspberries, fresh or freeze dried
- 2-3 tablespoons of maple syrup (adjust to taste)
- 1 teaspoon of vanilla extract
- In a blender, blend your almonds until roughly chopped. Add your coconut milk, maple syrup, and vanilla extract. Blend to combine. And your raspberries and blend for just a few seconds.
- Pour your mixture into any container that can be covered. Cover and freeze for about 4 hours, until firm. Enjoy!