With summertime quickly approaching, and the temperature nearing 90 degrees, I decided it was time for a dessert to cool us off. My husband, Cohl, is slightly allergic to dairy products so we try and keep the majority of them out of the house. While throwing this “ice cream” together, coconut milk sounded like the perfect substitute for regular milk. It worked out great! Only using 1/4 of a cup allowed the raspberry and banana flavors to shine through without having an overwhelming coconut flavor. Even though the directions below call for fresh (not frozen) fruits, you can also use frozen in order to speed up the time the ice cream needs to set. Hope you enjoy!