Raspberry Vegan Ice Cream Recipe
Raspberry Vegan Ice Cream will satisfy all your frozen treat cravings without sugar, dairy, or additives.
Servings: 6 servings
- 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