Coconut Ice Cream with Fresh Raspberries & Meringues

I have a friend who was in the process of moving to a new city in a new state while her daughter was graduating from High School. It was a feat of logistics to move, make graduation and put on a small soiree for the family that was coming to the event. What made it especially difficult was that they no longer had a place of their own in the area. I offered to do it, it sounded like fun.

It had been hot all week, so as I planned the menu I was looking for something cool for dessert. I prepared it a couple days before since it was a frozen dessert. That Saturday morning, however, the weather turned. It was downright cold and with rain expected I was a little worried about my menu choices. A couple hours before we expected the party goers to arrive we had a downpour, the thought of the barbecue and entertaining on the deck looked bleak. Things did cleared up but it was never warm. Life goes on, and so did the party.

I am a little embarrassed to say this is a recipe, call it what you like I guess. It is so easy and I feel a little Sandra Lee about it. It could certainly be made from scratch, but I doubt that I would bother to make meringues just to crush them up and mix them with ice cream. The meringues that I used were from Miss Meringue, they make beautiful mini ones in a variety of flavors. The best part is that they contain the same ingredients that you would use if you made them yourself. Coconut ice cream is very easy to make, but I purchased Luna & Larry’s Coconut Bliss, it is delicious! Not to mention both dairy & soy free (thanks Sara for reminding me.)

note: the pics below look like they have been smothered in blood or ketchup, to my knowledge it is raspberry coulis, that’s my story and I’m sticking to it.

Coconut Ice Cream with Fresh Raspberries & Meringues

• 1 pint of Luna & Larry’s Coconut Bliss Island Vanilla, or homemade
• 1 cup fresh raspberries
• 4 meringues, crushed or make your own! use more or less depending on your personal taste

Let the coconut ice cream soften on the counter for about 20 minutes. Scoop into a bowl and mix in the crushed up meringues. Next, gently stir in the raspberries trying to keep some whole. It is nice if some mush up and create a swirl effect. Save a few nice berries to use as a garnish.

Spoon the mixture into a container of choice that you can use for a mold. I made 2 batches, on in a cylinder shaped container, the other a flat bowl. They both looked fabulous, but different when removed from the mold. Stick into the freezer, depending on your freezer you will want it to harden. I think that it would be best made the day before.

I made a simple coulis to pour on top. Mix a small handful of fresh or frozen berries with a little sugar and a splash of Framboise or Grand Mariner in a blender, taste and adjust seasoning to your taste. Spoon onto the platter and place the ice cream on top, or drizzle over the top of each serving. Enjoy!

Tagged as: berries, coconut, dairy-free, raw, vegetarian