Vegan Raspberry Ice Cream Recipe

Creamy, tangy, and bursting with fresh raspberry flavor — this Vegan Raspberry Ice Cream is summer in a bowl! Your photos show exactly how irresistible it is: a vibrant pink scoop loaded with juicy raspberries, melting beautifully over more fresh berries. It looks (and tastes) like it came from a fancy ice cream shop, but it’s completely vegan, easy to make, and requires no ice cream maker.

Why You’ll Love This Vegan Raspberry Ice Cream

Super creamy texture with real raspberry pieces
Bright, natural flavor — no artificial anything
Only a handful of simple ingredients
No-churn method (or use an ice cream maker)
Make-ahead and freezer-friendly

Vegan Raspberry Ice Cream Recipe

(Makes about 1 quart)

Ingredients:

2 cups (about 250g) fresh or frozen raspberries (plus extra for serving)
1 can (400ml) full-fat coconut milk
½ cup (120ml) unsweetened plant milk (oat or almond)
½ cup (100g) maple syrup or agave nectar (adjust to taste)
1 tsp vanilla extract
1 tbsp fresh lemon juice
Pinch of salt
Optional: 2–3 tbsp vodka or light corn syrup (helps keep it scoopable)

Instructions:

Make the raspberry puree: Blend the raspberries until smooth. Strain through a fine mesh sieve to remove most of the seeds if desired (this creates a smoother ice cream).
Mix the base: In a large bowl or blender, whisk together the coconut milk, plant milk, maple syrup, vanilla, lemon juice, salt, and raspberry puree until completely smooth. Taste and adjust sweetness or tartness.
Churn or freeze:
- With ice cream maker: Pour the mixture into your machine and churn according to the manufacturer’s instructions (usually 20–30 minutes) until it reaches soft-serve consistency. Fold in extra chopped raspberries if desired.
- No-churn method: Pour into a loaf pan or shallow container. Freeze for 4–6 hours, stirring vigorously every 30–45 minutes for the first 2–3 hours to break up ice crystals.
Final freeze: Transfer to an airtight container and freeze for at least 2 more hours until firm.
Serve: Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve with fresh raspberries and a drizzle of raspberry sauce for extra wow factor.

Storage: Keeps in the freezer for up to 2 weeks. For the best texture, store in a shallow container.

Pro Tips

Extra creamy: Use full-fat coconut milk and don’t skip the lemon juice — it brightens the flavor and helps with texture.
Less seeds: Straining the puree gives a smoother result, but leaving some seeds adds rustic charm.
Variations: Swirl in raspberry jam, add dark chocolate chunks, or mix in lemon zest for Raspberry Lemon Ice Cream.
Lower sugar: Use ripe bananas or dates to naturally sweeten.
Make it pretty: Top with fresh raspberries, coconut whipped cream, or a sprinkle of freeze-dried raspberry powder.

This Vegan Raspberry Ice Cream is bright, fruity, and dangerously addictive — the perfect way to use up fresh (or frozen) raspberries.