Raspberry Vegan Ice Cream Recipe

I absolutely adore this recipe because it combines the natural sweetness of fresh raspberries with the creamy richness of coconut milk, creating a dreamy, dairy-free treat that feels indulgent yet wholesome. Plus, the hint of maple syrup and vanilla adds a nostalgic and comforting flavor that reminds me of carefree summer days, making it perfect for sharing with friends or indulging in solo moments of self-care.

Creating recipes that are not only delectable but also nutritious is my passion, and my Raspberry Vegan Ice Cream fits the bill. It uses fresh raspberries and stocks creamy, full-fat coconut milk that—along with sweetening, not with sugar but with syrup from maple trees—yields ice cream that’s every bit as rich as the store-bought stuff.

And it’s a great vehicle for all kinds of flavors, which come along with a hint of a pasty lemon and vanilla flavor—guilt-free and perfect with sunny weather.

Ingredients

Raspberries: Filled with fiber, vitamins, and antioxidants for a flavor that’s as tart as it is delicious.

Coconut Milk, Full-Fat: Luscious, rich, and full of healthy fats, dairy-free coconut milk is a close counterpart to cream.

Milk made from almonds: Low in calories, free from dairy, and a light alternative with a nutty aftertaste.

Maple syrup: Sweetener from nature, with minerals and a deep, rich caramel flavor.

Lemon Juice: Provides brightness and balances sweetness with acidity.

Extract of vanilla: Increases flavor potency with its warm and sweet smell.

Salt: A minuscule amount boosts and evens out the flavors that occur naturally.

Ingredient Quantities

• 2 cups fresh raspberries
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup almond milk
• 1/2 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Put the fresh raspberries, coconut milk, almond milk, maple syrup, lemon juice, vanilla extract, and a pinch of salt in a blender.

2. Mix the components at top speed until they reach a smooth and creamy state, making sure, of course, that the raspberries are rendered to complete and utter submission.

3. Sample the blend and modify the sweetness, if you like, by incorporating a bit more maple syrup.

4. Strain the blended mixture through a fine mesh sieve into a large bowl or pitcher to eliminate the seeds. Use a spatula to push the mixture through the sieve. This should yield a good amount of liquid.

5. Pour the mixed liquid under strain into an ice cream maker and churn according to the manufacturer’s instructions until you get a mixture with the consistency of soft-serve ice cream. This usually takes 20-30 minutes.

6. Should you not have an ice cream maker, place the mixture in a shallow dish and put it in the freezer. Every 30 minutes, stir the mixture with a fork or whisk to break up ice crystals. Do this for 2-3 hours, and you should reach a desired consistency.

7. When the mixture has been churned or has attained the correct consistency, move the ice cream to an airtight container.

8. To prevent ice crystals from forming, cover the surface with a piece of parchment paper or plastic wrap, then seal with the lid.

9. For a minimum of 2 hours, freeze the freshly-made ice cream until it is firm enough to scoop.

10. Let the ice cream sit at room temperature for a few minutes to soften slightly. Then, scoop it out and enjoy!

Equipment Needed

1. Blender
2. Fine mesh sieve
3. Large bowl or pitcher
4. Spatula
5. Ice cream maker (optional)
6. Shallow dish (if not using an ice cream maker)
7. Fork or whisk
8. Airtight container
9. Parchment paper or plastic wrap
10. Ice cream scoop

FAQ

• Q: Can I use frozen raspberries instead of fresh?A: Yes, frozen raspberries work perfectly. Just remember to thaw them thoroughly and to drain them well so that no extra juice seeps into the batter.
• Q: Is there a substitute for almond milk?Almond milk can be swapped out for any other milk made from plants. Good substitutes: oat milk, soy milk, and cashew milk.
• Q: How long can I store the ice cream?You can keep the raspberry vegan ice cream in the freezer in an air-tight container for up to 1 week.
• Q: Can I use a different sweetener instead of maple syrup?You can certainly use agave syrup or some other kind of liquid sweetener, but they will change the flavor a little bit.
• Q: Do I need an ice cream maker for this recipe?A: We recommend an ice cream maker for the best texture, but you can also freeze the mixture and stir it every 30 minutes until it sets.
• Q: Can I add other fruits to this recipe?Certainly! You can incorporate additional berries or fruits, but remember that doing so may alter the taste and consistency.
• Q: How can I make the ice cream creamier?A: To achieve a creamier texture, use full-fat coconut milk, and if you desire an even smoother, creamier blender result, you can blend a bit longer.

Substitutions and Variations

Fresh raspberries: If you don’t have fresh raspberries, try using thawed frozen raspberries, or opt for an entirely different flavor and use strawberries.
Coconut milk, full-fat: If you want to try something different, you can use cashew cream or soy cream in place of this ingredient for an entirely different texture.
Almond milk—As an alternative, use oat milk or cashew milk.
Agave syrup or coconut nectar can be used in place of maple syrup as a sweetener.
Lemon juice: Replace with lime juice or a vinegar such as apple cider vinegar for acidity.

Pro Tips

1. Chill Ingredients Before blending, chill the coconut milk and almond milk in the refrigerator. Using cold ingredients helps the mixture churn faster and results in a creamier texture.

2. Enhanced Flavor Add a splash of raspberry liqueur or a tablespoon of Chambord for an extra depth of flavor and to enhance the raspberry essence.

3. Texture Boost For a richer texture, you can add half a ripe banana to the blender. This will add creaminess without overpowering the raspberry flavor.

4. Seed Removal Shortcut To make straining easier, you can blend the raspberries separately first and strain them before combining with the other ingredients. This step can help remove the seeds more efficiently.

5. Freezing Tips To hasten freezing in the shallow dish method, you can first place the dish in the freezer for about 15 minutes before adding the mixture. This helps the ice cream freeze more evenly.