Vegan Raspberry Ice Cream Recipe
🌱 Vegan Raspberry Ice Cream rasp
This Vegan Raspberry Ice Cream is bright pink, creamy, and packed with real berries. A coconut base gets blended with raspberries, then swirled with extra raspberry sauce so every scoop drips a little. No dairy. No ice cream maker required. Just freeze, scoop, and watch it stain the spoon.
I love how tart this stays. The berries keep it from tasting like plain sweet cream, and the whole raspberries on top make it look like summer in a pan.
Jump to Recipe ↓ 🌱
Why You’ll Love This Ice Cream
- 🌱 Completely dairy-free
- rasp Real raspberry flavor
- 🍦 Creamy scoopable texture
- 🥄 No churn needed
- ❄️ Freezer-friendly
- 🍓 Fresh berries on top
The Secret to Pink Ice Cream That Isn’t Icy
Full-fat coconut milk is what keeps it creamy. Blend some of the raspberries into the base and fold the rest through as a sauce so you get ribbons instead of one flat flavor. Strain the seeds if you want it extra smooth. Let the pan sit 8–10 minutes before scooping.
Frequently Asked Questions ❓
Do I need an ice cream maker? 🍦
No. This version freezes in a loaf pan. If you have a machine, churn it for an even silkier scoop.
Can I use frozen raspberries? 🧊
Yes. Thaw them first so they blend smoothly and make a saucy swirl.
Will it taste like coconut? 🥥
A little. The raspberries cover most of it. Cashew cream is a more neutral option if you prefer.
🌱 Vegan Raspberry Ice Cream
Ingredients 🛒
For the Ice Cream
- 2 cans (13.5 oz each) full-fat coconut milk, chilled
- ½ cup maple syrup or sugar
- 2 teaspoons vanilla extract
- Pinch of salt
- 3 cups raspberries, divided
For the Raspberry Swirl
- 1 cup raspberries
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
Instructions 👩🍳
- Blend 2 cups raspberries with the coconut milk, maple syrup, vanilla, and salt until smooth. Strain if you want fewer seeds.
- Simmer the remaining 1 cup raspberries with maple syrup and lemon juice for 3–4 minutes, until saucy. Cool.
- Pour the pink base into a loaf pan. Spoon the raspberry sauce over the top and swirl.
- Press a few extra raspberries into the surface.
- Freeze at least 6 hours, until firm.
- Let sit 8–10 minutes, then scoop.
Nutrition
| Nutrient | Per scoop (1/8) |
|---|---|
| Calories | 210 |
| Protein | 2g |
| Net carbohydrates | 18g |
| Total carbohydrates | 21g |
| Fiber | 3g |
| Total fat | 14g |
| Sodium | 25mg |
Estimates based on coconut milk, raspberries, and maple syrup. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- Use only the thick cream from the coconut cans if you want it extra rich.
- A splash of lemon keeps the color bright.
- Store covered in the freezer for up to 2 weeks.
- If it freezes too hard, blend a scoop into a milkshake with a little plant milk.
This Vegan Raspberry Ice Cream is pink, tart, and scoopable. Real berries, no dairy, no machine required. rasp🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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