Instructions

1. Blend the raspberries in a food processor or blender until completely smooth. Set aside.
2. Shake the room temperature coconut milk cans very well and empty both cans into a large bowl. If needed, use a whisk to combine the coconut milk with the coconut water until fully combined. 
3. Add the Erythritol to the coconut milk and whisk until fully incorporated.
4. Place the coconut milk mixture into an ice-cream maker and churn according to manufacturer’s instructions. 
5. Transfer the churned ice-cream into a freezer-safe container with a lid and gently stir in the blended raspberries to create a swirl pattern. Place a lid on the container and freeze until set.
6. Store any leftover ice cream, covered, in the freezer until ready to enjoy.