Vegan Coconut Raspberry Ice Cream

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Vegan Ice Cream – I ditched the cream for to make coconut milk ice cream, resulting in a dreamy Vegan Ice Cream swirled with raspberries. The bonus: you only need 4 ingredients to make this Vegan Coconut Raspberry Ice Cream.

vegan ice cream with raspberries and mint

Summer Heat Antidote: Vegan Ice Cream

The heat has been ruthless this summer. The 100 degree temperature days have been hanging around for far too long. It is hard to cool down, even with our AC running non-stop. I decided to make Vegan Coconut Raspberry Ice Cream to help us cool down. If you ask me, there is no better way to cool down than ice cream! It always does the trick!

vegan ice cream made with 4 ingredients

Coconut Milk Ice Cream

I have a little confession, this technically isn’t ice cream because there is no cream involved, but don’t worry, you won’t miss it. Instead of using cream, I used coconut milk. It is creamy and gives the “ice cream” the perfect coconut flavor.

I use Thai brand coconut milk. You can find it in the Asian section at most grocery stores. I also chill it before combining it with the other ingredients. I just put the cans right in the fridge the night before I want to make the coconut milk ice cream.

coconut milk ice cream with raspberries

Four-Ingredient Vegan Ice Cream

There are only four ingredients in this recipe: coconut milk, sugar, vanilla extract, and raspberries. That is it! This recipe is easy peasy!

You can use fresh or frozen raspberries, but I opted for fresh since they are so good right now. Plus, I found some on sale. Score!!

coconut milk ice cream makes perfect vegan ice cream

vegan ice cream recipe with 4 ingredients

To Freeze or Eat? Eat.

You can serve the Coconut Raspberry Ice Cream right after it is done churning for soft serve ice cream or you can place it in the freezer to harden up. I never can wait for it to freeze, so I always have at least one scoop right from the ice cream maker. It is good both ways though! The coconut and raspberry combo is dreamy!  Plus, this ice cream is so pretty! I took way too many photos of this vegan ice cream, but I couldn’t stop snapping the photos. The ice cream started melting on me so I decided it was time to grab the bowl and start eating:)

Escape the summer heat with a bowl of Vegan Ice Cream! This four-ingredient ice cream is simple to make and a great treat for summer!

If you like this vegan ice cream recipe, you might also like:

vegan raspberry ice cream made with coconut milk

Vegan Coconut Raspberry Ice Cream

Ice cream made with coconut milk, sugar, vanilla, and raspberries. You only need 4 ingredients to make this creamy and dreamy vegan ice cream!
4 from 1 vote
Prep Time
5 minutes
Total Time
25 minutes

Ingredients

  • 2 13.66 oz cans chilled Thai coconut milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup raspberries fresh or frozen

Instructions

  1. Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.
  2. Freeze using an ice cream maker, according to manufacture's instructions. During the last few minutes of churning, add in the raspberries. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.
  3. Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don't have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. I like Thai coconut milk, you can find it in the Asian aisle at most grocery stores.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

    1. Also, can you use something like Stevia when making this instead of granulated sugar? Would like to find a substitute for the sugar if possible.

  1. While I’m not vegan, I certainly love coconut milk for it’s flavor and versatility. I use it often, and I would love to use it in this ice cream. I so need an ice cream maker!

  2. Looks like we both had ice cream on the brain I posted one today too! I am loving this coconut ice cream though, Kellan had a milk protein allergy earlier on so I couldn’t eat dairy while nursing, coconut ice cream was my saving grace. This looks fantastic!

  3. Ugh… you’ore telling me. The Cape was terribly humid this weekend and it’s NEVER humid. Oh, and we don’t have air conditioning there. Thankfully the house is on a lake, so we jumped in every 15 or 20 minutes to cool down. Wish we had this “ice cream” though. It looks delightfully refreshing!

  4. I am so excited to try this! I am so happy you came up with a lactose free ice cream. It is making my mouth water! MMMMMMMMMMMMMMMMMM

  5. This was as beautiful, easy, and yummy as it looks! I made it for a potluck and everyone love it. I didn’t make enough! πŸ˜€

    Personally, I thought it was just little too sweet so next time I plan to cut the sugar to 1/2 cup and/or try with a sweeter fruit… maybe mango. Thanks so much for putting this up.

  6. Can’t wait to try this. I’ve been looking online for easy good recipes to use and this looks like a winner. Just one thing really concerns me and I’ve seen it on all other recipes too but you recommend to put the tin of coconut milk into fridge to cool it prior to using. This is so so so dangerous. You should never ever ever place tin cans or tin of any kind in a fridge it causes chemical reactions with other foods….if you place a tin in your fridge you therefore need to throw everything in the bin before you poison yourself. If you place tins in fridges on a regular basis I would highly recommend you let your doctor know and get tested….. It may have long term effects.


  7. For everyone looking to use less sugar, I used 1/4 cup vegan sugar and 1/4 cup xylitol. Honey is not considered vegan to some and I think it or maple syrup would add to much liquid and you would get a honey or maple-flavored product. It did take more effort to freeze to soft serve consistency. I had to use two freezer bowls in my Cuisinart Ice Cream Maker. There is a way to freeze without an appliance. You have to stir the mixture several times as it freezes to break up the ice crystals. It won’t be as creamy but will still taste good! My son-in-law is lactose intolerant so I am always looking for nice desserts everyone can eat. Thanks Maria-it was a hit at my house!

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