Vegan Raspberry Ice Cream

Vegan Raspberry Ice Cream — Creamy, Fruity & Dreamily Pink! 🌿

There’s nothing like a scoop of homemade ice cream — especially when it’s 100% vegan and made with real fruit! This Vegan Raspberry Ice Cream is rich, smooth, and bursting with fresh berry flavor. The natural tang from the raspberries balances perfectly with creamy coconut milk for a dessert that feels indulgent but totally plant-based.

You don’t even need an ice cream maker — just blend, freeze, and scoop! 🍨✨

🌿 Ingredients

2 cups fresh or frozen raspberries
1 can (13.5 oz) full-fat coconut milk
½ cup maple syrup or agave nectar
1 tsp vanilla extract
Pinch of salt
Optional: 1 tbsp lemon juice (for brightness)

👩‍🍳 Instructions

1️⃣ Blend it up:
Add raspberries, coconut milk, maple syrup, vanilla, and salt to a blender. Blend until smooth and creamy.

2️⃣ Strain (optional):
If you prefer a smoother texture, strain the mixture through a fine sieve to remove raspberry seeds.

3️⃣ Chill:
Pour into a bowl and refrigerate for 1–2 hours to chill the mixture.

4️⃣ Freeze:

With ice cream maker: Pour into your ice cream maker and churn according to instructions.
Without ice cream maker: Pour into a freezer-safe container and stir every 30 minutes for about 2–3 hours to prevent ice crystals.

5️⃣ Serve:
Scoop into bowls, top with fresh raspberries, and enjoy your luscious, creamy, vegan treat! 💕

💡 Tips & Variations

🍫 Add vegan dark chocolate chips for a raspberry-chocolate twist.
🥥 For extra creaminess, replace half of the raspberries with frozen bananas.
🍓 Try swapping raspberries for strawberries, blueberries, or mango!

✨ Creamy, fruity, and so vibrant — this Vegan Raspberry Ice Cream proves that plant-based desserts can be both wholesome and indulgent. 💖