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Raspberry Vegan Ice Cream Recipe


Raspberry Vegan Ice Cream will satisfy all your frozen treat cravings without sugar, dairy, or additives. 

Sugar Free Vegan Raspberry ice Cream will satisfy all your frozen treat cravings this summer with no sugar, dairy, or additives

Hey guys — it’s Sue from The View from Great Island here with one of my favorite ways to beat the heat.  Ice cream is one of the perks of summer, and nobody should have to miss out.  But what if you’re a vegan, or on a lactose or sugar free diet — or maybe you’re just trying to raise super healthy kids — regular ice cream is out of the question.  This recipe uses the natural sweetness of fresh raspberries along with the natural creaminess of coconut milk, to make a healthy vegan treat that nobody can (or needs to!) resist.

This Sugar Free Vegan Raspberry Ice Cream recipe is sugar free, dairy free, and delicious!

The flavor of the berries is so refreshing and bright, especially if you’re used to artificially flavored products.  Just one little 6 ounce package of raspberries will flavor the coconut milk.  First I puree the berries, and then strain out the seeds, it’s such a gorgeous color.   You can certainly use other berries for this like blueberries, strawberries, blackberries, or my ultimate favorite — wild black raspberries!

Making healthy Sugar Free Vegan Raspberry Ice Cream with fresh raspberry puree

The puree gets whisked together with the coconut milk, along with a touch of maple syrup, and some vanilla extract.  The vanilla tricks the taste buds into thinking ‘sweet’ even in the absence of sugar.

Healthy Sugar Free Vegan Raspberry Ice Cream recipe

Then I process it in my ice cream machine according to the directions.  Mine takes just 20 minutes.  An ice cream machine can be a healthy investment when you get creative with your ingredients.  In addition to coconut milk you can also use yogurt as a base to create any number of delicious flavors…one of my favorites is Nectarine Frozen Yogurt.  Once again there’s no sugar added, and it bursts with the fresh flavor of juicy nectarines.


Since this is a no sugar recipe, feel free to add a touch of festive sprinkles to the top.


All natural Sugar Free Vegan Raspberry Ice Cream
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3.5 from 55 votes

Raspberry Vegan Ice Cream Recipe

Raspberry Vegan Ice Cream will satisfy all your frozen treat cravings without sugar, dairy, or additives. 
Prep Time40 minutes
Cook Time0 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 240kcal


  • 6 ounces fresh raspberries
  • 1 14-ounce can full fat coconut milk or coconut cream
  • 3 tablespoons real maple syrup
  • 1 teaspoon vanilla extract


  • Puree the raspberries in a small food processor. Push the puree through a strainer leaving just the seeds behind.
  • Whisk the raspberry puree into the coconut milk, and add the maple syrup and vanilla.
  • Process the mixture in your ice cream machine according to its directions.
  • Eat the ice cream immediately or put it into a container and freeze until firm. It is best eaten the same day. If it gets to hard in the freezer leave it out on the counter for a few minutes to soften.
  • Makes one pint


Calories: 240kcal | Carbohydrates: 16g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 14mg | Fiber: 2g | Sugar: 10g
Keyword : dairy free, frozen dessert, gluten-free, ice cream, raspberry, vegan



Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Oh that looks NEAT!! Is there any way that I can make it a strawberry ice cream instead of raspberry?? The measurements, I’m sure, would be different because of the size difference of the two fruits.

Sounds great, will try it soon. I don’t think it would be vegan with the honey, but that can be subbed out for something else easily enough!

Made this tonight and loved it! I used a thick coconut cream that I love to pick up at the asian market. It was delicious and creamy! Thanks for the recipe.

My raspberry purée looks much thinner than your picture. I froze it and plan on making the ice cream next month when my sister is here. Fingers crossed.

Mine wouldn’t freeze in my ice cream maker (kitchen aid) I put it into the freezer runny, fingers crossed.

2 stars
If anybody is making this because you have a vegan coming over. Please please please make this with agave, not honey. Honey is not vegan and you’d be lying to your friend if you say this is vegan.

You can, yes! It may not be as smooth but you can par-freeze it in a regular bowl and then scoop and serve.