Fresh, delicious, and creamy is Vegan Raspberry Ice Cream. It is creamy, just like conventional ice cream & it is dairy-free. This has a silky texture & was a little tart as it included raspberries. Coconut milk adds a creamy base to it. Banana gives the dish weight as well as sweetness without any cream being used. Naturally Vegan Raspberry Ice Cream is ideal when it is very warm/to finish a light meal. Kids love its taste & it appeals to adults because of its clean taste. It is hypoallergenic, easy to make & freezes well. You can serve them in cones/bowls. Add a bit of lemon to brighten it up.
STATS
- Prep Time: 10 minutes
- Freeze Time: 4 hours
- Yield: About 5 servings
- Serving Size: 1/2 cup
- Cuisine: Plant-Based
- Course: Dessert
- Method: No-churn / Freezer
- Diet: Vegan
- Difficulty: Easy
- Total Time: 4 hours 10 minutes
EQUIPMENT
- High-speed blender/food processor
- Rubber spatula
- Freezer-safe container
- Measuring cups & spoons
- Spoon/scoop
- Optional: fine mesh strainer
INGREDIENTS
- 1 cup canned full-fat coconut milk
- 2 cups frozen raspberries
- One large ripe banana (frozen in chunks)
- 2 tablespoons maple syrup
- One teaspoon of vanilla essence
- 1 tablespoon lemon juice (optional)
- Pinch of salt
INGREDIENT NOTES
Raspberries:
With this thicker texture, you can use frozen berries. Fresh ones are okay, but you gotta freeze them first.
Banana:
- Great as long as it’s ripe and frozen. It adds a lot of sweetness & a creamy body.
Coconut milk:
- Use the full-fat canned for the best richness. Shakes well to pour.
Maple syrup:
- Cools down tart raspberries. You can also use agave nectar/date syrup.
Vanilla:
- Enhances flavor, gives a warm tone.
Lemon juice:
- Makes the taste better. NOT required, but still a good stinger.
Salt:
- Just the teeniest pinch. It combines and levies all the flavors.
INSTRUCTIONS
- Put the banana & frozen raspberries in the blender.
- Add the coconut milk.
- Add salt, vanilla essence, and maple syrup.
- If using, add lemon juice.
- Blend till creamy and smooth.
- If necessary, scrape down the sides.
- Taste and adjust the sweetness/bitterness.
- For extra smoothness, strain the mixture to remove the seeds.
- Transfer to a freezer-safe container.
- Use a spatula to smooth the top.
- Place a cover or plastic wrap over it.
- Freeze it for 4 hours to solidify it.
- Before scooping, let it remain at room temperature for five to ten minutes.
- Serve by scooping into bowls & cones.
TIPS
- For soft serve, put the mixture into containers and devour right away.
- Freeze for a longer period if you want scoopable ice cream.
- Cake coolie epoxy embed in fun shapes in silicone mold.
- Stuck some extra berries in at the end before freezing for texture
- Monitor the flavor of the mix before freezing. The tartness, however, of raspberries is different for everyone.
DATA STORAGE
Refrigerator:
- Not advised. It melts fast. Store in the freezer.
Freezer:
- Keep for 1-2 weeks in a container with an airtight seal. Before scooping, let it soften.
FAQS
What other berries can I use?
- Yes. Strawberries, blueberries/blackberries can be used.
Is it exceedingly sweet?
- It is somewhat sweet, but not sweet. You can also add in more maple syrup if u want to.
Can almond milk be used?
- Yes, but it will not be so creamy. Apply the stick to the coconut to give it the best effects.
How many years does it take?
- Up to 2 weeks in the freezer. Seal well to avoid having freezer burn.
NUTRITION
Calories: 140
Carbohydrates: 18g
Protein: 1g
Fat: 7g
Saturated Fat: 6g
Sugar: 12g
Fiber: 4g
Sodium: 15mg
Calcium: 20mg
Iron: 0.6mg
Potassium: 220mg
Vitamin C: 8% DV
Serving Size: 1/2 cup
