Back
Vegan Coconut Raspberry Ice Cream
4.6 from 36 votes

Vegan Coconut Raspberry Ice Cream

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.
  2. 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.
  3. 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.