Vegan Raspberry-Vanilla Ice Cream

• 2 cans coconut cream, chilled overnight
• 16 oz almond milk
• 1/3 cup maple syrup 
• 2 vanilla pods, beans scraped out
• 1.5 cups frozen raspberries, plus more for topping

Step 1

Place the bowl of your ice cream maker in the freezer the day before making the ice cream.

Step 2

Shake the cans of coconut cream before opening to integrate the cream and the liquid. Use all of both cans.

Step 3

Place a medium saucepan over low-medium heat, and add coconut cream, almond milk and maple syrup. Stir to mix. Cook only until bubbles form—watch not to let it boil. After bubbles form, take the saucepan off the heat. Add the vanilla beans, and stir to mix. 

Step 4

Put the mixture in a bowl with a cover and chill in the fridge for 4 hours. This step preps the ice cream for churning. Ideally use a bowl that allows for easy pouring into your ice cream maker.

Step 5

After 4 hours, add the mixture to your ice cream maker and churn according to your manufacturer’s instructions. I like mine to be more creamy than icy, and thus I churned it for roughly 25 minutes. Either eat straight away or freeze. Make sure to freeze in an airtight, freezer-safe container with a piece of plastic wrap between the ice cream and the lid of the container. The plastic wrap helps prevent freezer burn. Allow the ice cream to thaw at room temperature for about 15 minutes before serving. This will ensure it regains its creamy consistency. Pro tip: Heat your ice cream scoop before use it to get those perfectly-round scoops every time. Simply rest the scoop in a jug of hot water for a couple of minutes before scooping. When ready to eat, top your cup or cone with more frozen raspberries!

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