This Raspberry Coolie is a play on words from “coulis” since we’ve added ice cream to make this a cool simple, delicious dessert to feed a crowd! It’s easy to make ahead and have chilled and ready in the freezer until it is time to serve.
The Perfect Treat to Welcome Summer
Growing up, we spent summers on Smith Mountain Lake, VA. Matt and I still take our boys there each year. At the lake, when we BBQ, there’s one item we have to have: Raspberry Coolie. Seriously, the host requires two trays – one for his own freezer for later, another to serve. The name started years ago when I was a kid. “Which sauce do you want for the ice cream” became “raspberry coulis” as the best option (over strawberry or blueberry). The “cool” part of the name always stuck for me, since this is such a welcome cold treat on hot summer days spent swimming and boating in the sun.
With the unofficial start of summer, I wanted to share this special dish. Years ago I requested the recipe from the creator herself and made a few adjustments. I’ve since served it several times, and each time people freak out. What they don’t know is how *very easy* it is to make! The dessert is perfect – it’s crunchy, creamy and smooth, with a bit of tartness from the raspberry sauce! It’s basically a layer of sweet vanilla ice cream between two layers of buttery, coconutty crunchies and all topped with raspberry… It’s everything you want in a summertime dessert!
- 1 1/2 cups crushed crispy rice cereal
- 1 cup unsweetened coconut shreds
- 1/4 cup unrefined granulated sugar
- 1/4 cup grass-fed butter or ghee, melted
- 1/2 gallon vanilla ice cream or creamy dreamy custard
- 3- 10oz packages frozen raspberries, thawed
- 2 tablespoons Otto's Cassava Flour
- 4 tablespoons water
- 3/4 cup unrefined granulated sugar
- 1 1/2 tablespoons lemon juice
- Allow the ice cream to soften for about 10-15 minutes.
- In a bowl mix together the crushed crispy rice cereal, unsweetened coconut, 1/4 cup granulated sugar, and melted butter or ghee.
- Line the bottom of a 9-inch pan with parchment paper or foil and press 1/2 of the mixture into bottom of the pan. Spread the softened ice cream over the cereal layer. Sprinkle remaining cereal mixture over the top.
- Cover & freeze for 3 hours.
- To make the sauce, drain raspberries, reserving 1 1/2 cups juice.
- Combine the cassava flour and water in a small bowl, stirring well.
- Combine the reserved raspberry juice, cassava mixture, 3/4 cup sugar, and lemon juice in a heavy sauce pan. Cook over medium heat until mixture thickens, stirring often- this should take about five minutes and will thicken as soon as it starts to bubble. Remove from heat and add raspberries, stirring well.
- Let the sauce cool. To serve, cut the ice cream into squares and serve with raspberry sauce.
We recommend it with our Creamy Dreamy Custard, but your favorite cleaner ingredient store-bought vanilla ice cream will work just fine too.