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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- Yield:makes 2 small servings
- Active time: 5 minutes
- Total time:5 minutes
- 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
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.