It’s just starting to feel like spring after a very protracted start, so my mind is on berries: berry smoothies, berry loaves and, of course, berry ice cream. This gorgeous raspberry-vanilla ice cream looks and absolutely tastes like spring in a bowl (or cone!). The maple syrup and vanilla add sweetness to the slightly-tart raspberries, and the almond milk makes it quite creamy—much creamier than coconut milk can. Almond milk always yields a creamier vegan ice cream.
Expect a beautiful ice cream with balanced sweet and tart flavors. If you prefer a different berry to raspberries, you could certainly swap it out without issue. The creaminess would work beautifully with strawberries, and the almond and vanilla notes would complement blueberries, as well. Make it yours! And berry ice cream will have gorgeous color and flavor.
It’s important to chill the coconut cream before use, so it’s prepped for churning in your ice cream maker. If you find that the whole can is solid, then use the whole can. If the thick, solid cream is separated from the liquid, then use only the solid cream at the top of the can. Different brands of coconut cream may chill differently.
I prefer to eat my ice cream right after churning it, when it’s creamiest! But certainly if you freeze it, use 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.
When you’re ready to enjoy it, 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.
The necessary tools for this recipe are a saucepan, ice cream maker and airtight container. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it! And check out my other yummy dairy-free ice cream recipes here!
Dairy-free, vegan and all the gorgeous flavors of spring in a bowl (or cone!).
12 hours
10 minutes
12 hours, 10 minutes
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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