I’m not really sure how to classify this recipe.
It’s a weird cross between a dreamy raspberry-stuffed truffle and, if you let it sit in the freezer long enough, ice cream.
Like stuffed ice cream.
For a split second I actually thought about patenting this stuffed ice cream idea and naming it “Stice Cream” to be all catchy like Brangelina but then…. just no.
But they're so tasty.
In fact, the first batch barely got frozen before I ate them. All of them. By myself. The second batch fared slightly better, but not much. I ate them too. On a Monday morning when I should have been teleworking but decided I needed a snack or I couldn’t possibly do any more work. At least I had enough self control to let the second batch freeze completely before I tore into them. Which was really only like an hour’s worth of self control. So maybe self control isn’t my thing.
But admitting it is the first step toward recovery.
Hi, my name is Stephanie and I have a problem.
1/2 c coconut oil
1/2 c canned full fat coconut milk, separated
1 tsp vanilla extract
1/2 tbsp raw honey
Mini muffin liners
- In a small sauce pan, combine everything except the raspberry jam. On low heat, whisk the ingredients constantly until everything comes together.
- Lay about 10 muffin liners on a baking sheet, and using a teaspoon, fill each liner with a scoop of the coconut cream mixture. Put in the freezer for 10 minutes.
- Once the coconut cream has hardened, place 1/2 tsp raspberry jam in the center of each one, then cover with the remaining coconut cream mixture.
- Put back in the freezer for an additional hour. They should be just solid enough to eat at this point.
- Store any leftovers in the freezer until ready to eat.