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It's finally getting warmer and I am SO SO SO ready for ice cream season to finally start! I like making my own ice cream so that I know exactly which ingredients are being added to it. One of the worst parts of making your own ice cream is having to wait. Some ice cream makers need hours and hours for the ice cream to finally be done. I don't always have the patience for that and my kids definitely don't.
This is why I came up with my INSTANT Raspberry Coconut Ice Cream. No ice cream maker, no churning! We all know about the banana ice cream hack. I'm not a big banana fan so that's never really been an option for me. Plus just blending up fruit, is more of a smoothie and not deliciously creamy like I would like my ice cream to be.
In comes my all-time favorite ingredient: Coconut Milk. I have an entire list of recipes that use coconut milk in some form. So obviously I'll use it again and again!
My raspberry coconut ice cream recipe is beyond simple. All you will need is the frozen fruit and a can of coconut milk. I used raspberries because I tend to have major raspberry cravings...don't ask! However, the awesome part is that you can really make this with whatever frozen fruit you want. Options are seriously endless!
Adding the coconut cream turnsyour average super healthy frozen fruit smoothie into a heavenly creamy dessert.
Depending on the tartness of your raspberries you can add some maple syrup to sweeten them up a bit. This is completely optional though.
The most important part of this recipe is using a high-powered blender or food processor. You're adding frozen fruit and coconut cream into a blender, so you'll need one with enough strength to get the job done.
No worries though if your blender is having a bit of trouble you can add some coconut water to help it out. Be aware though that the more coconut water you add the softer the ice cream will be. I found if you add slightly less than ¼ of a cup you'll still be able to scoop the coconut ice cream. If you add somewhere between ¼ and ⅓ of a cup you'll still be able to eat it but it will be hard to scoop. You can then add it to the freezer for a few minutes and allow it to harden.
Try it out and let me know how you like it :) Share your creations with me on Instagram using #VeganFamilyRecipes so I can find them!
4.8 from 15 votes
Raspberry Coconut Ice Cream
Quick and easy vegan raspberry coconut ice cream recipe that is done in an instant without an ice cream maker!
CourseDessert, Gluten free, Paleo, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Makes 2 ½ cups
Author Vanessa @ VeganFamilyRecipes.com
Ingredients
- 1 ½cupsRaspberriesfrozen, 250g
- 1cupCoconut Creamfull fat, from 1 can of coconut milk (See Notes) 200 ml
- 4teaspoonMaple Syrupoptional
- ⅓cupCoconut Waterup to, from the can of coconut milk
Instructions
Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
Serve immediately or store in freezer for up to 2 weeks.
Recipe Notes
1) Follow these steps on how to make coconut cream. Refrigerate a can of coconut milk overnight. Carefully open the can. The coconut milk will have separated into thick white coconut cream and coconut water. Scoop out the coconut cream to use for this raspberry coconut ice cream and use the remaining water if needed. 2) It is crucial to not use more than ⅓ of a cup of coconut water. The more coconut water you add the softer your ice cream will get and you won't be able to scoop it. Try to use as little as needed. If it is a bit too soft. Place it in the freezer for a few minutes until it hardens enough to scoop. 3) The raspberry coconut ice cream tastes best when eaten right away. You can however freeze it. Place the ice cream in a dish and press parchment or wax paper onto the ice cream to prevent ice crystals from forming. There are no thickening agents or starches added to this ice cream so it won't stay soft in the freezer. Therefore, allow adequate time for the ice cream to defrost. Beware that each time this ice cream is thawed and then frozen again, it will get harder. 4) Adding maple syrup is entirely optional. This all depends on personal preference and the sweetness/tartness of the raspberries being used. Alternatively, other liquid sweeteners can be used as well.5.) Feel free to swap out the raspberries with any other frozen fruit you like :) The creamy coconut ice cream options are endless!
For other sweet treats and ice cream, check out these vegan recipes!
- Coconut Water Popsicles
- Very Berry Pops
- Creamy Raspberry Chia Popsicles
- Strawberry Ice Cream Cake (V,GF)
More Vegan Ice Cream Recipes
- Ice Cream with Strawberries and Balsamic Reduction Glaze
- Peach Coconut Ice Cream
- Coconut Almond Ice Cream Sundae
Reader Interactions
Comments
Manali @ CookWithManali says
i love these flavors Vanessa!! looks so refreshing!
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Beth says
This was delicious and so easy! I used mango because that was what was in the freezer. Yum!
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Vanessa Croessmann says
Hi Beth, I'm so glad you gave it a try and liked it! I've made it with frozen mangoes as well and it's delicious :D You should give it a try with frozen peaches too. So good!!
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Natalie @ Feasting on Fruit says
Yup you're right, beyond simple! It's not often I see non-banana ice creams that are so instantaneous, because waiting for ice cream is not my thing ;)
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Linda @ Veganosity says
I love that I don't have to use an ice cream maker for this. I've been asked to make a lavender ice cream to go with the cookies I just posted. You've given me a lot to work with. Thanks Vanessa!
Anu-My Ginger Garlic Kitchen says
Vanessa, this ice-cream is just to die for. I mean, who can resist these many awesome flavorous! Coconut and raspberry is a killer combo! YUM! :)
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Maria G. says
This looks delicious, Vanessa! I think most vegans ice creams get icy if they are frozen (unless you have an ice-cream maker, which I don't), so it is great that this ice cream does not need to be frozen and stirred, etc.!
But if you think banana ice cream is more like smoothie, you are probably not making it right! When I make it (it's my favorite ice cream, by the way), I add a few cashews (or some coconut milk) to the food processor and grind them up. Then I add the frozen bananas in chunks and blend. No liquid is allowed! The bananas will start crumbling up and looking dry at first, but if you continue blending they will finally get smooth. You may have to scrape down the sides. But even when the ice cream seems smooth, you need to continue blending, as this will whip the bananas and the color will turn lighter and become nearly white. Now, you can add a touch of vanilla, and first now, the ice cream is ready! This way, I don't think the banana is barely noticeably!
If you did not blend you banana ice cream long enough (or added liquid), you should try to see if you like this version!
Love,
MariaReply
Kyra says
I remember making a very similar icecream a few years ago - I think I just used frozen raspberries, coconut cream and maybe a bit of stevia? Sooo tasty! I love banana ice cream but I don't always have frozen bananas handy so this is a good way to make quick vegan icecream with other frozen fruit :)
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Harriet Emily says
Wow, Vanessa! What a beautiful recipe! I love the combination of raspberries and coconut. Putting them together into this mouth-watering ice cream sounds so refreshing! What a perfect dessert. I definitely need a spoonful of this right now!
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Thalia @ butter and brioche says
Very jealous that it's heading into ice cream & summer for you.. it's just turned winter here in Australia and there is nothing I wouldn't trade for some hot weather and a scoop of this ice cream right now!
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Vanessa Croessmann says
Well, that's how I felt a few months back! Though I'm a firm believer that it doesn't need to be hot outside to enjoy ice cream :)
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Sarah | Well and Full says
Omigosh... these photos... the texture... the color... this ice cream looks AMAZING. One question though - did you freeze it at all before you photographed it? If so, for how long?
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Evi @ greenevi says
This looks absolutely delicious! Beautiful colour and flavours ;)
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Todd says
Although I'm not the hugest fan of raspberry ice cream, I wanted to see how it would taste with coconut. As it turns out, me and the fam loved it. Personally, I didn't even expect to really like it that much.. but I did! Thanks again for the great recipe!
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Vanessa Croessmann says
Thanks Todd! I'm so very glad you liked it!
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Kristen @ The Endless Meal says
Love the raspberry/ coconut combo! Pinned!!
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Brandi @ penguinsinpink.com says
Yum! This sounds so amazing right now! I'm going to have to try this and I'll be adding it to my Summer Berry Recipe round up.
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Genevieve says
Can i use Raspberry preserve instead of frozen fruit and then freeze it ?
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Vanessa Croessmann says
Hi Genevieve, I'm not sure if it would work. Preserves usually have added sugar and pectin and I'm not sure if that would make a difference when frozen. If you do try it out let me know. Would love to hear if it works.
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FC says
This sounds amazing! I actually happen to have some raspberries in the freezer and just opened a refrigerated can of coconut milk, so I'll have to give it a try.
You can also use frozen pineapple and a lot less coconut cream to make something very similar to a dole whip. Delish and so refreshing! (I also use honey to sweeten and it works very well too).
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Emily says
Since it gets harder each time you thaw and refreeze it, I may try freezing it in individual portions. I'll be the only one eating it.
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Vanessa Croessmann says
That's actually a good idea, Emily! I made this coconut ice cream yesterday again but with frozen blueberries. So So good ;)
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Liz says
This looks incredible. I cannot wait to try it!! Thanks for sharing.
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Anthony says
So great and looks easy to make this ice cream, I especially like raspberry flavour. Thank you so much and I will try to make this for my family! Love it!
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Jessica says
I can't wait to try this recipe! I'll be adding some vegan dark chocolate chips to add even more yumminess!
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Vanessa Croessmann says
Yum! That sounds so good! I also like adding coconut flakes to this ice cream! Gives a really yummy crunch to complement all the creaminess ;)
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Joseph Dercole says
How do you get coconut cream out of a can of coconut milk?
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Vanessa Croessmann says
Hi Joseph, To get the coconut cream out of a can of coconut milk, you need to put the can in the fridge first. It's best for 24 hrs. Then Carefully open up the can and the coconut cream and coconut milk will have separated. The cream will be sitting on top and the water below. Hope that helps ;)
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Karen says
I like ice cream so much, but I have never try to make coconut ice cream.
I will try this recipe on next weekend. Thank for share here !Reply
Vanessa Croessmann says
Thanks Karen! Let me know how you like the coconut ice cream ;) It's one of my favorites ;)
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Ugo says
How do you open the can and scoop the Ice cream? Do I need to break the can open? Or are you talking about a coconut milk in a carton?
When you say refrigerate the coconut milk can do you mean in the freezer or just the simple fridge?
ThanksReply
Vanessa Croessmann says
Hi Ugo, Just take a can of coconut milk (not the kind in a carton) and put it in your fridge, not freezer. Leave it there overnight. The coconut water will settle on the bottom and the coconut cream will be on the top. Carefully open the can and scoop the coconut cream out of the can with a spoon. That's the coconut cream you will use to blend with the frozen raspberries to make the ice cream. Hope that helps ;)
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Joseph says
This new ice cream is just what I found recently for my son. He loves ice cream so much and I will try this new recipe to make coconut ice cream for him. Thank you for sharing here !
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Vanessa Croessmann says
Thanks, Joseph! Hope your son like this raspberry coconut ice cream as much as I do ;)
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Matkasse says
This icecream looks just great!
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Vanessa Croessmann says
Thank yoU!
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Joann says
That there is my favorite ice cream since i was a little girl !
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Julie says
I just made this - it's lush! Yey, another treat I can have without going off the rails, thank you x
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Vanessa Croessmann says
Glad you liked it Julie! It's so easy to make and tastes amazing. Always great to hear from others that they feel the same way ;)
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Maaz Iqbal says
It was very delicious. I tried it. It was very easy to made.
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Ritu says
Can I use Coconut Cream instead of coconut milk that has been refrigerated? Thanks!
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Vanessa Croessmann says
Hi Ritu,
yes you can!
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Sarah says
Omg I can finally enjoy ice cream again. Yes!!! I’ve started looking through your recipes, it is incredibly hard to find vegan recipes that do not contain nuts. I like how you even mention other substitutes for those that are allergic to nuts, which I am. Well Morley I’m allergic to peanuts and cashews, so I don’t wanna take the risk with any other nuts. I also saw the crepe recipe that you got permission to post. I love crepes and have been looking for a vegan recipe on how to make them. And since I’m allergic to chocolate I’m amusing I can just omit that. The only recipe I don’t see that I would love, actually two, a vegan baked ziti, lasagna, and of course a vegan potato gratin.
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lisa scaglione says
can I use Light coconut milk version (can not carton)
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Marina G says
I made this a couple days ago, but with strawberries instead of raspberries. Otherwise I followed the recipe exactly. The taste was great, but after I froze it, it turned into ice chips and was not creamy at all, despite using the thick coconut milk from the can. Do you think the strawberries had too much 'water' and caused that? Just wondering if you or anyone else experienced this and what to do about it.
Maybe next time I should cook the strawberries down a bit so they lost some of their moisture. Thanks for any suggestions!Marina.
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K says
This was such a great recipe!!! I used frozen strawberries and frozen mango pulp with maple syrup. The directions for the coconut cream were very useful. I served it immediately and everyone enjoyed it. Thanks so much! I will definitely use this recipe again.
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Vanessa Croessmann says
Thank you! I'm so happy you liked the recipe. I've made it with lots of different frozen fruits and it turns out great every time :)
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Pauline O’Neill says
Hi Vanessa, I am the dessert maker this Saturday when a group of us get together, so I thought I would make your Raspberry Coconut Ice Cream. It looks fabulous. I do have a question however. Would coconut cream work the same as using the cream from a tin of coconut milk. I keep both in my pantry.
Pxx
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