Vegan Coconut Raspberry Ice Cream

Name: Vegan Coconut Raspberry Ice Cream
Prep time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 13.66 oz cans chilled Thai coconut milk; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup raspberries

User Reviews

4.6

36 reviews

Excellent

Prep Time
5 mins
Total Time
25 mins
Course
Dessert
Cuisine
American, International, Vegetarian, Vegan, gluten-free

Vegan Coconut Raspberry Ice Cream

Iris Warren

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Ice cream made with coconut milk, sugar, vanilla, and raspberries. You only need 4 ingredients to make this creamy and dreamy vegan ice cream!

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Ingredients

2 13.66 oz cans chilled Thai coconut milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup raspberries fresh or frozen

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Instructions

Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.
Freeze using an ice cream maker, according to manufacture's instructions. During the last few minutes of churning, add in the raspberries. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.
Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don't have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. I like Thai coconut milk, you can find it in the Asian aisle at most grocery stores.