Coconut and Raspberry Ice Cream

Now that summer is here, it's time to use those ice cream molds you probably have stored in a cupboard. I guarantee they are much easier and quicker to make than you might think!

The "extra benefits" of these ice creams is that they will support the skin and the body to be more hydrated from the inside out, and enhance not only sun protection but also skin regeneration. Besides being a hit with the young ones, these homemade recipes are much tastier, creative and healthier!

(Serves 12)

Ice cream molds and sticks (or straws if you don't have them)

2 cups coconut milk (the canned kind)

2 tablespoons of sweetener to taste (honey, acer syrup, whatever you like)

1 teaspoon ofBeauty Drops

1 teaspoon ofCardamom powder

1/2 teaspoon ofPure Beauty

1/2 teaspoon vanilla extract or seeds from a vanilla pod

1 cup raspberries


Mix the coconut milk, sweetener, Beauty Drops, and cardamom,Pure Beauty and vanilla in a blender and blend until smooth and creamy.

Distribute the raspberries among the molds. Pour the coconut mixture over the raspberries until full. Insert the sticks. Freeze for 3 to 4 hours until firm.

When ready, quickly run the molds under hot water to help loosen the ice cream. Store in the freezer for up to 1 month.