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BUBBL'R twisted elix'r with a glass of dairy-free raspberry peach swirled coconut ice cream

Dairy-Free Raspberry Peach Swirled Coconut Ice Cream

Prep Time 20 minutes
Cook Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 35 minutes
Servings 8
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Ingredients
  

For the raspberry-peach compote

  • BUBBL’R twisted elix’r for serving
  • 1 cup raspberries fresh or frozen
  • 1 cup ripe peaches chopped
  • 3 tbsp. sugar
  • 2 tbsp. fresh lemon juice

For the ice cream base

  • 2 cans full fat coconut milk
  • ⅓ cup maple syrup
  • 2 tsp. vanilla bean paste
  • 4 oz. high-quality dark chocolate finely chopped

Instructions
 

To make the raspberry-peach compote

  • Combine all ingredients in a heavy-bottom, stainless-steel saucepan and stir well. Place over medium high heat and bring to a boil, then cover and reduce to LOW to simmer for 10 to 15 minutes. The compote should be very juicy. Mash with a fork, if there’s still larger peach chunks.
  • Remove to a bowl to cool completely before layering into the ice cream.

To make the ice cream base

  • Make sure your ice cream base has been frozen for at least 24 hours prior to churning.
  • Remove the tops of each coconut can. We need a total of 2 cups of coconut milk, but you want to first scoop out the white part before adding any clear liquid. Add to a large bowl.
  • Add the maple syrup and vanilla bean paste then whisk until very smooth.
  • Add to the frozen base and churn until thick, soft serve texture. Add the finely chopped chocolate and churn until well divided.
  • Using either a kraft paper cup or glass container, begin to layer in the churned ice cream and raspberry-peach compote. 
  • Add the lid to place in the freezer for 3 to 4 hours to firm up. If storing longer than 4 hours, you may need it to sit out for 20 to 30 minutes to soften before scooping.
  • Enjoy with BUBBL’R twisted elix’r for a complementary refreshment!