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3 from 4 votes

Raspberry Vegan Ice Cream Recipe

Raspberry Vegan Ice Cream will satisfy all your frozen treat cravings without sugar, dairy, or additives. 
Prep Time40 mins
Cook Time0 mins
Course: Dessert
Cuisine: American
Keyword: dairy free, frozen dessert, gluten-free, ice cream, raspberry, vegan
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 honey 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