Instructions

1. Place the raspberries into a mini food processor or blender and food process until smooth. Set aside.
2. Shake the cans of coconut milk really well (they should be room temperature and empty into a large bowl. Whisk the mixture well until there are no lumps, then whisk in the erythritol.
3. Place the mixture into an ice-cream maker and churn according to manufacturer’s instructions. Transfer the churned ice cream into a suitable freezer container and gently stir in the reserved raspberry mix to create a swirl pattern.
4. Store covered in the freezer until needed.