Raspberry Coconut Ice Cream (No dairy and yummy!)

Raspberry Coconut Ice Cream (No dairy and yummy!)

1/2 cup Cashew milk (Soak whole, raw cashews in water 4 hours, dump water and blend with equal parts fresh water)
1 cup Raspberry puree
1/2 cup Tropical Traditions Coconut oil, melted
1 egg yolk
1 tsp vanilla extract
2 tbsp raw cane sugar (if raspberry puree is unsweetened)

Blend all ingredients except coconut oil in a blender. Slowly drizzle the melted coconut oil into the blender while the blender is running so that it emulsifies well with the mixture. Run this mixture through an ice cream maker until done. If you have no ice cream maker, try putting it like this into the freezer, or alternately, fill ice cube trays with the liquid mixture then freeze and blend the cubes together to make ice cream when ready to eat.