Vegan Raspberry Ice Cream
Cool down with this irresistibly creamy Vegan Raspberry Ice Cream, a refreshing summertime treat that’s as indulgent as it is nourishing! Made with vibrant fresh raspberries, rich full-fat coconut milk, and smooth cashew milk, this dairy-free dessert boasts a luscious texture and natural sweetness, enhanced by maple syrup and a hint of vanilla. A splash of lemon juice adds brightness, balancing the flavors perfectly, while a pinch of salt ties it all together. This recipe is easy to prepare and uses an ice cream maker for a velvety finish, making it ideal for plant-based eaters and ice cream lovers alike. Whether served solo or paired with your favorite vegan toppings, this treat is guaranteed to impress—and it's perfect for beating the heat with a scoop (or two) of fruity goodness!
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Recipe Information
Ingredients
- 2 cups fresh raspberries
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup cashew milk (or any other plant-based milk)
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pinch pinch of salt
Instructions
Rinse the raspberries thoroughly under cold water and pat them dry with a paper towel.
In a blender, combine the raspberries, coconut milk, cashew milk, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
Blend the mixture on high speed until completely smooth. Stop to scrape down the sides if necessary.
Strain the blended mixture through a fine-mesh sieve into a large bowl to remove the raspberry seeds, using a spatula to press the mixture through. Discard the seeds.
Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 2 hours or until thoroughly cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20 to 25 minutes, until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up or longer for a firmer texture.
When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly.
Scoop into bowls and enjoy your creamy, vegan raspberry ice cream!
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 373 mg | 16% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 131.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 428 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
