Vegan Raspberry Coconut Ice-Cream

I decided today to make ice-cream from coconut cream, to demonstrate that there are an endless amount of ways to make ice-cream vegan (plus, I ran out of bananas!). Usually I don't like using coconut cream, as the taste necessitates the need to add sugar to the ice-cream, something that isn't needed in ice-cream made from banana, as the banana is a natural sweetener. So keep in mind that for ice-cream made from coconut cream, you will need to add a sweetener: whether it be maple syrup, agave nectar, sugar or something else.

You will need:

1x 400ml can of coconut cream
1 cup of raspberries
Optional: 2 tbsp of sweetener

1. Pour the coconut cream into a food processor or blender, but make sure you don't pour in the coconut water (usually at the bottom of the can). To make this separation easier, you can put the can in the fridge over night so that the coconut cream and water is clearly separated in the can and easier to just get the cream out.
2. Add the raspberries to the cream and combine.
3. Here is where personal preference comes into play: taste the mixture and see if you think it needs sweetener. I added 2 tbsp of maple syrup which made the taste better. Add sweetener until it reached the desired taste.
4. Pour into a metal tray, cover in glad wrap and place in a freezer. Whisk every 30 minutes until mixture thickens and is ready to serve.