Vegan Raspberry Ice Cream — Dairy-Free, Creamy, and Refreshingly Sweet
If you’re craving something cool, fruity, and guilt-free, this Vegan Raspberry Ice Cream will be your new summer obsession! It’s made with real raspberries and simple plant-based ingredients — no ice cream maker required. Perfect for when you want a light, refreshing dessert that’s both healthy and indulgent.
🌱 Why You’ll Love It
- 100% vegan and dairy-free — creamy without the cream!
- Naturally sweet and tart thanks to real raspberries.
- Quick and easy — only a few ingredients and a blender needed.
- Low in calories, high in flavor.
🍓 Ingredients
- 2 cups fresh or frozen raspberries
- 1 can (13.5 oz) full-fat coconut milk (for creaminess)
- ¼ cup maple syrup or agave nectar (adjust to taste)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: a squeeze of lemon juice for a little extra brightness
🧊 Instructions
- Blend the base:
In a high-speed blender or food processor, combine raspberries, coconut milk, sweetener, vanilla, and salt. Blend until smooth and creamy. - Strain (optional):
For a silky texture, strain the mixture through a fine mesh sieve to remove raspberry seeds. - Freeze:
Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 4 hours, or until firm. - Scoop and serve:
Let sit at room temperature for 5–10 minutes before scooping. Serve with extra raspberries on top for a pop of color and flavor.
🍨 Tips & Variations
- Add a swirl of dairy-free chocolate syrup or chunks of dark chocolate before freezing for a decadent twist.
- Mix in shredded coconut or crushed nuts for texture.
- Prefer a softer texture? Freeze for only 2–3 hours for a scoopable “soft serve” style.
💕 Final Thoughts
This Vegan Raspberry Ice Cream is proof that plant-based desserts can be creamy, dreamy, and totally satisfying. Every bite bursts with raspberry flavor — the perfect way to cool down on a warm day while staying true to your healthy lifestyle.
