Vegan Raspberry Ice Cream

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Vegan Raspberry Ice Cream

Introduction

This vegan raspberry ice cream is a refreshing, creamy, and fruity treat that’s bursting with the vibrant flavor of ripe raspberries. Made with luscious coconut milk and coconut cream, this dairy-free delight is perfect for hot summer days—or anytime you’re craving something sweet, smooth, and plant-based. Follow this step-by-step guide to create a rich, naturally pink dessert that everyone will love.

Ingredients

For the Ice Cream:

  • 2 cups fresh raspberries (or frozen, thawed)
  • 1 can (14 oz) full-fat coconut milk
  • 1 can (14 oz) coconut cream
  • 1/2 cup agave syrup (or preferred sweetener like maple syrup)
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

Step 1: Prepare the Raspberries

  • If using fresh raspberries, rinse and pat them dry.
  • Blend the raspberries in a food processor or blender until smooth.
  • Pour the puree through a fine-mesh sieve into a bowl to remove seeds. Use a spatula to press as much liquid through as possible. Discard the seeds.

Step 2: Make the Ice Cream Base

  • In a large mixing bowl, whisk together the coconut milk and coconut cream until smooth.
  • Add the raspberry puree, agave syrup, vanilla extract, lemon juice, and salt. Whisk again until fully combined.

Step 3: Chill the Mixture

  • Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, until thoroughly chilled.

Step 4: Churn the Ice Cream

  • Pour the chilled mixture into an ice cream maker.
  • Churn according to your machine’s instructions (typically 20–25 minutes), until it reaches a soft-serve consistency.

Step 5: Freeze Until Firm

  • Transfer the churned ice cream to an airtight container.
  • Smooth the top, cover with a lid or plastic wrap, and freeze for at least 4 hours, or until firm.

Step 6: Serve and Enjoy

  • Let the ice cream sit at room temperature for a few minutes to soften.
  • Scoop into bowls or cones and enjoy!

Nutritional Information (Per Serving)

  • Calories: 210
  • Protein: 2g
  • Fat: 16g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Vitamin C: 25% DV
  • Calcium: 3% DV
  • Iron: 10% DV

Tips for Perfect Vegan Ice Cream

  • Extra Creaminess: Add 1–2 tablespoons of cornstarch or arrowroot powder before chilling to improve texture.
  • Customize Sweetness: Adjust the agave syrup to taste, or use another sweetener like maple syrup or date syrup.
  • Proper Storage: Store in an airtight container for up to 2 weeks. Press parchment paper directly onto the surface before sealing to minimize ice crystals.

Additional Notes

Health Benefits of Raspberries:
Raspberries are packed with antioxidants, dietary fiber, and essential vitamins like C and K. They support immunity, digestion, and radiant skin—making them a powerhouse ingredient in any dessert.

Coconut Milk & Cream:
Full-fat coconut milk and cream add the richness and fat content necessary for a creamy vegan ice cream. They also lend a subtle tropical note that pairs beautifully with the tartness of raspberries.

Serving Suggestions:
Serve this raspberry ice cream on its own, or top it with fresh berries, raspberry compote, shredded coconut, or even vegan chocolate chips. It also makes a dreamy sidekick to vegan brownies or pound cake.

Conclusion

This homemade vegan raspberry ice cream is creamy, tangy, and indulgently smooth—without a drop of dairy. Whether you’re plant-based or just love a good fruity dessert, this recipe is sure to impress. Try it once, and you’ll be hooked on the taste of fresh raspberries and the silky texture of coconut cream in every bite.

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