Coconut Ice Cream with Raspberry Sauce

• 2 14-oz. cans unsweetened coconut milk
• 2 Tbs. arrowroot powder
• 1/2 cup sugar
• 1 10-oz. pkg. frozen raspberries, thawed
• 1/2 cup pure maple syrup
• 1 tsp. lemon juice

1. To make Coconut Ice Cream: Pour coconut milk into medium saucepan, and whisk.
2. Transfer 1/2 cup coconut milk to small bowl, and stir in arrowroot.
3. Set aside.
4. Add sugar to coconut milk in pan; cook over medium-high heat, whisking often, about 5 minutes, or until just beginning to boil.
5. Whisk in arrowroot mixture, and cook, whisking constantly, 3 to 4 minutes, or until mixture bubbles and begins to thicken slightly.
6. Remove from heat; let cool to room temperature.
7. Refrigerate 1 to 2 hours, or until completely chilled.
8. Process mixture in ice cream maker according to manufacturers instructions.
9. Transfer ice cream to container, cover and freeze until firm, about 1 hour.
10. To make Raspberry Sauce: Puree all ingredients and 1/2 cup water in blender or food processor.
11. Strain through fine mesh sieve set over small bowl.
12. Sweeten with more syrup, if desired.
13. Serve over Coconut Ice Cream.

milk, arrowroot powder, sugar, frozen raspberries, maple syrup, lemon juice

Taken from www.vegetariantimes.com/recipe/coconut-ice-cream-with-raspberry-sauce/ (may not work)