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1
Add the cacao butter to the 1.5-quart saucepan from the KitchenAid(R) Hard Anodized Nonstick 10-Piece Set. Set the pan over medium heat and cook until melted.
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2
Once melted, whisk in the maple syrup, coconut milk, non-dairy milk, vanilla extract, and salt. Bring the mixture to a light boil, cook for 10-15 minutes. Take off the heat.
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3
Let the mixture cool to room temperature then transfer it to a large glass bowl, cover with plastic wrap, and refrigerate for at least 6-8 hours (overnight is best).
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4
Once chilled, attach the KitchenAid(R) Ice Cream Maker Attachment onto the KitchenAid(R) Artisan(R) Black Tie Limited Edition Stand Mixer and fit with the dasher. Switch the Stand Mixer to stir and slowly pour in the ice cream base (if you don't switch it on before pouring in the base, it will freeze almost instantly and you won't be able to properly churn the ice cream). When every last drop of the base has been added, continue to churn until thick, about 25 minutes.
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5
While the ice cream is churning, smash the raspberries using the back of fork. When the ice cream is finished, carefully fold in the smashed raspberries using a rubber spatula.
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6
If you like your ice cream on the soft side (like me), serve it immediately - with some aquafaba coconut whipped cream, cacao nibs, coconut flakes, and raspberries on top. If you prefer it on the hard side, transfer it to a freezer-safe container and press a piece of plastic wrap into the ice cream before covering the container with a lid.
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7
Depending on the temperature of your freezer, you may need to thaw the ice cream for 15-20 minutes before serving. Ice cream will keep frozen for up to one month.
