Vegan raspberry ice cream sounds delicious! Here’s a simple recipe to make it at home:
Ingredients:
- 2 cups frozen raspberries
- 1 can (14 oz) full-fat coconut milk (or another plant-based milk like almond or oat milk)
- 1/2 cup coconut cream (optional for extra richness)
- 1/4 cup maple syrup or agave syrup (or to taste)
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Blend the raspberries: In a blender or food processor, blend the frozen raspberries until they break down into small pieces or a smooth puree. You can reserve a few whole raspberries for adding texture later if you want!
- Mix the base: Add the coconut milk, coconut cream (if using), maple syrup, vanilla extract, and salt to the blender with the raspberries. Blend until fully combined and smooth.
- Freeze the mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30-60 minutes to break up ice crystals (this will take about 3-4 hours).
- Serve: Once it reaches a creamy consistency, scoop into bowls or cones and enjoy!
You can always adjust the sweetness or add some extras like chopped dark chocolate, nuts, or a swirl of raspberry sauce! Does that sound good?
