Coconut-Raspberry Ice Cream

Summary

Yield
Servings
Prep time
10 minutes
Cooking time
Total time
10 minutes

Description

Coconut-Raspberry Ice Cream

Ingredients

2 pk
cream powder (Dr. Oetker, no sugar)
4 T
grated coconut
 
sweetener
300 ml
low fat milk
200 g
frozen raspberries

Instructions

Of cream, sweeteners and the grated coconut foam strike hard foam. Silicone molds shoring with foil of and alternately layered with whipped cream and raspberries, we finally whipped cream. Put it in the freezer for at least 6 hours, even better overnight. Before serving, remove from foil and garnish according to taste and chop.