Vegan Raspberry Ice Cream Bars
24 ounces of hot water mixed with 6-8 TBS Coconut Cloud Original coconut milk creamer
¼ heaping cup sugar
Pinch of kosher salt
1 tsp Vanilla extract
5 ounce container of fresh raspberries, roughly chopped
*Special equipment needed: Popsicle molds of your choice
Mix together your hot water and Coconut Cloud creamer and set aside for a few minutes until it comes to room temperature.
Into that same mixture, whisk in your sugar, salt, vanilla. Gently stir in your raspberries.
Pour into your ice cream molds and freeze. *if your molds don’t have stick holders, after 45 minutes to an hour in the freezer, insert your popsicle sticks while the popsicles are only partially frozen.
Freeze until solid, pop out of the molds, and enjoy!