Vegan Raspberry Ice Cream

This vegan raspberry ice cream is a refreshing and tangy treat that brings the vibrant flavor of fresh raspberries to your dessert table. Made with creamy coconut milk, this dairy-free ice cream is perfect for those hot summer days or any time you crave something sweet and fruity. Follow this comprehensive guide to create a deliciously creamy and beautifully pink raspberry ice cream.

Ingredients

For the Ice Cream:

• 2 cups fresh raspberries (or frozen, thawed)
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) coconut cream
• 1/2 cup agave syrup (or any preferred sweetener)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Instructions

Step 1: Prepare the Raspberries

1. If using fresh raspberries, rinse them thoroughly and pat dry.
2. Place the raspberries in a blender or food processor and blend until smooth.
3. Strain the raspberry puree through a fine-mesh sieve into a bowl to remove seeds. Use a spatula to press the puree through the sieve, extracting as much liquid as possible. Discard the seeds.

Step 2: Prepare the Ice Cream Base

1. In a large mixing bowl, combine the coconut milk and coconut cream. Whisk until smooth and well combined.
2. Add the raspberry puree, agave syrup, vanilla extract, lemon juice, and salt to the coconut mixture. Whisk thoroughly to combine all ingredients.

Step 3: Chilling the Mixture

1. Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until well chilled. For best results, refrigerate overnight.

Step 4: Churning the Ice Cream

1. Once the mixture is chilled, pour it into an ice cream maker.
2. Churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.

Step 5: Freezing the Ice Cream

1. Transfer the churned ice cream to an airtight container.
2. Smooth the top with a spatula and cover with a lid or plastic wrap.
3. Freeze for at least 4 hours, or until firm.

Step 6: Serving the Ice Cream

1. Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly.
2. Scoop the ice cream into bowls or cones and enjoy!

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 2g
• Fat: 16g
• Carbohydrates: 20g
• Fiber: 3g
• Vitamin C: 25% of the Daily Value (DV)
• Calcium: 3% of the DV
• Iron: 10% of the DV

Tips for Perfect Vegan Ice Cream

1. Creaminess: For extra creaminess, you can add 1-2 tablespoons of cornstarch or arrowroot powder to the mixture before chilling. This will help thicken the ice cream.
2. Sweetness: Adjust the sweetness to your preference by adding more or less agave syrup. You can also substitute with maple syrup or another sweetener of your choice.
3. Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.

Additional Information

Health Benefits of Raspberries Raspberries are rich in vitamins C and K, fiber, and antioxidants. They are known to support immune health, improve digestion, and promote healthy skin. Including raspberries in your diet can be a delicious way to boost your overall health.

Coconut Milk and Coconut Cream Using full-fat coconut milk and coconut cream provides the necessary fat content to achieve a creamy and smooth texture in vegan ice cream. These ingredients also add a subtle coconut flavor that complements the tartness of the raspberries.

Serving Ideas This vegan raspberry ice cream can be served on its own or topped with fresh raspberries, a drizzle of raspberry syrup, or a sprinkle of shredded coconut. It pairs wonderfully with vegan brownies or a slice of vegan pound cake for an indulgent dessert.