Vegan Raspberry Ice Cream
Vegan Raspberry Ice Cream
Thick, scoopable raspberry ripple with real berries in every bite — no-churn, no eggs, fully vegan
This vegan raspberry ice cream is thick, pink and loaded with real raspberries — the kind of scoop that leaves jewel-bright ripples behind. No machine, no eggs, no dairy.
Fifteen minutes of work, four hours in the freezer. The stir-and-freeze trick keeps it scoopable instead of icy.
Why you'll love this raspberry ice cream
- Real raspberries, rippled through every scoop
- No-churn — no ice cream maker needed
- Stir-and-freeze method keeps it scoopable, never icy
- Fully vegan, no eggs, no dairy
- 15 minutes of work, freezer does the rest
- That color. Nothing artificial, all berry.
Health notes
- Raspberries: Fiber, vitamin C and anthocyanins — the pink is nutritious.
- Coconut cream: The fat that makes it scoopable without dairy.
- A spoon of vodka (optional): Lowers the freezing point — softer scoops, no iciness.
- Maple-sweetened: You control the sweetness entirely.
Key element — stir while it freezes
Vigorous stirs at 45 minutes, 90 minutes and 2 hours break up ice crystals as they form. Skip this and you get a pink brick; do it and you get soft, scoopable ripples straight from the freezer.
Ingredients
Base
- 3 cups raspberries, fresh or frozen (plus 1 cup extra for rippling and serving)
- 1 can (13.5 oz) full-fat coconut milk, chilled
- 1 cup thick coconut cream (the solid top of a second chilled can)
- ½ cup maple syrup (or agave)
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1 Tbsp vodka (optional — keeps it scoopable, flavor disappears)
To serve
- Fresh raspberries
- Vegan cones or bowls
- A handful of crushed freeze-dried raspberries (optional)
Swaps
- Strawberry: Same weight of strawberries, hulled — classic pink, sweeter.
- Sugar-free: Liquid monk fruit to taste; the texture softens slightly.
- With a machine: Churn 20–25 minutes instead of the stir-and-freeze method.
- Cashew base: Blend 1½ cups soaked cashews + 1 cup water for the coconut — milder flavor.
Instructions
| 1 | Prep the berries. Set aside 1 cup of raspberries. If using frozen, thaw the rest completely and drain off excess juice — extra water makes icy ice cream. |
| 2 | Blend the base. Blend the 3 cups raspberries with the coconut milk, coconut cream, maple syrup, lemon juice, vanilla, salt and vodka (if using) until completely smooth, about 60 seconds. |
| 3 | Strain if you like. For a seedless finish, press through a fine sieve. Skip it for rustic texture — the seeds are barely noticeable. |
| 4 | Freeze and stir. Pour into a loaf pan or shallow container. Freeze, stirring vigorously with a fork at 45 minutes, 90 minutes and 2 hours — scraping the edges into the center each time. |
| 5 | Ripple in the berries. At the 2-hour stir, fold in the reserved raspberries, lightly crushed — big streaks, not a uniform blend. Smooth the top. |
| 6 | Finish and scoop. Freeze 2 more hours until firm. Rest on the counter 10 minutes, then scoop with a hot spoon and serve with fresh berries. |
Pro tips
- Chill the base before freezing — cold base freezes faster and finer.
- Drain thawed berries well; water is the enemy of scoopable.
- The vodka trick works — 1 Tbsp, no flavor, softer scoops.
- Stir on schedule. Set timers, don't trust memory.
- Hot spoon, rested tub: 10 minutes out, then scoop.
Nutrition
| Nutrient | Per scoop (½ cup) |
|---|---|
| Calories | 230 |
| Protein | 2g |
| Net carbohydrates | 24g |
| Total carbohydrates | 28g |
| Fiber | 4g |
| Total fat | 14g |
| Sodium | 35mg |
Estimates based on raspberries, full-fat coconut milk and maple syrup. Exact macros vary with brands and portions.
Variations
Strawberry
Hulled strawberries swap in 1:1 — sweeter, classic pink.
Raspberry chocolate
Fold in ½ cup vegan chocolate chips at the ripple stage — berry and chocolate, forever.
Lemon raspberry
Double the lemon juice and add zest — sherbet energy, brighter.
Swirl cheesecake
Ripple in ribbons of sweetened vegan cream cheese softened with plant milk.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 2 weeks | Press parchment on the surface to block ice crystals |
| Scoopable window | 10 minutes | Rest on the counter before scooping — hardens fully overnight |
| Make ahead | 1 week | Make the full batch ahead; rest 15 minutes if it's been frozen a while |
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