Coconut and raspberry turns out to be a great combination! With no cooking required and very few ingredients, there is no excuses for not trying it out!
Ingredients
600 ml (about 2½ cups) unsweetened coconut milk (or even better, coconut cream; fat content minimum around 17-18 %)
200 ml (about ⅘ cup) sugar (or, optionally, 100 gram birch sugar plus 50 gram sugar)
(optional) 1-2 tablespoons of inverted sugar (glucose syrup, corn syrup or their likes)
130 gram (about a good 100 ml/ 2/5 cup) good-quality raspberry jam (go for high fruit content!)
pinch of salt
Optional: some coconut flakes to add to the base (or to the finished ice cream)
Instructions
Whisk together the coconut milk/cream with the sugar(s) and the pinch of salt.
Churn this coconut base in your ice cream machine (or still-freeze in your freezer) until almost done but still a bit soft.
If using: add the coconut flakes to the ice cream towards the very end of the churning or add it after the churning, mixing them in.
Put the coconut ice cream in a freezer-safe container, layer the raspberry jam evenly on top and swirl the jam into the ice cream with the help of a fork, a knife or something similar: the more you swirl, the less distinct the ripple effect will be (NOTE: this would eventually create the so-called marbled effect: much more discreet than the typical ripple but still pleasant to the eye).
Put the swirled/marbled ice cream back into your freezer and let it firm up for at least a couple of hours and preferably over night.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2022/07/coconut-raspberry-ice-cream/