Raspberry Almond Ice Cream

Raspberry Almond Ice Cream
Makes 6 cups
Ice Cream:
3 cups organic full fat coconut milk, chilled
3/4 cup agave nectar
3/4 cup smooth organic almond butter
12 oz fresh organic raspberries or 12 oz bag frozen raspberries
1 Tbsp pure vanilla extract
2 tsp pure almond extract
1/4 tsp sea salt
Combine all ingredients in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid, and place in the freezer for at least 8 hours, or overnight to firm up for best results.
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