HOMEMADE RASPBERRY JAM ICE "CREAM" {DAIRY-FREE!}

It's hot outside. As in 95+ degrees hot. Ugh. Days like this need homemade ice cream! This is an easy recipe to put together and it's very versatile. If you can eat dairy, just switch out the coconut milk for heavy cream or half & half, and the dairy-free milk for regular milk.  I love that it uses jam as the fruit. We always have homemade jams in our pantry, so it's great to switch out the flavors each time and enjoy something a little different.

I have a small ice cream maker that I use just like this one here.

Dairy-Free Homemade Raspberry Ice "Cream"

• 2 cans Thai Kitchen unsweetened coconut milk {place the cans in the fridge ahead of time to make this process faster!}
• 1/2 cup any other dairy-free milk- I used Silk Vanilla Soy
• 1/2 cup sugar
• 1 cup raspberry jam or syrup {or any flavor you'd like!}, divided in half

Combine milks, sugar and 1/2 cup of the jam and whisk to dissolve sugar. Pour into an ice cream maker. Follow the directions on your ice cream maker to begin mixing- mine just requires the push of a button.

Let the ice cream maker agitate for about 15-20 minutes. Pour contents into a freezer-safe container. Take the remaining 1/2 cup of jam and drizzle along the top of the ice cream. Using a knife, swirl the jam in and around to create a marbled effect.

Freeze until solid, about 4-5 hours. I serve mine with a little more jam/ syrup on top!

Enjoy!