I get it. For vegans banana ice cream (aka nice cream) is the best thing ever. But what if you don’t like bananas, are fed up with them (for a little while) or just crazy in love with raspberries (that would be me!)? I love bananas and nice cream, but if you want to change up your ice cream game a bit, this raspberry ice cream is something for you.
You don’t need an ice cream maker, no bananas and no difficult to follow recipe. It’s just as easy as nice cream.
I have done something similar before in this banana-free smoothie. However, this raspberry ice cream recipe was created out of pure love for raspberries while the smoothie recipe was created in search for a banana alternative. Are you still following me?
Although I love ice cream I never could be bothered to actually get myself an ice cream maker. I think it’s just sheer laziness (buying, cleaning, storing the machine….) And why should I if I have an amazing blender that can do the work just as great? All you need to do is blend, freeze, blend and freeze again (if you wish).
For this recipe I use either coconut milk or coconut water. The coconut milk version will of course make the ice cream a but more creamy, and the water version will make it more a sorbet type of ice cream. I like the coconut water version and that is what I’m using in this recipe. And of course, if coconut milk or coconut water is not your thing and you are still good friends with the old banana you could add a banana or two instead.
If you wish you can add a sweet ingredient such as Medjool dates or date paste, coconut sugar, xylitol or maple syrup. I’m such a raspberry addict that I hardly sweeten it up. Normally I will add a teaspoon of xylitol or a date. Feel free to use more if the ice cream is too tart to your taste. I also like to add a few mint leaves just to lighten up and balance out the taste.
- 8 oz (about 250 ml) full fat coconut milk or coconut water
- sweet ingredients to taste such as Medjool dates
- 4 cups (500 grams) raspberries (or more)
- optional: a few mint leaves
- For serving: raspberries and mint leaves
- Blend the raspberries, mint leaves, and sweet ingredients. Add a tiny bit of coconut milk or water if the blender can’t blend the frozen fruit.
- Pour into a bowl and freeze for a few hours.
- Once fully frozen, place the ice cream on your counter for about 20 minutes. Blend with the coconut milk or coconut water until smooth and creamy.
- Freeze for a few hours or longer (it can last for weeks, or maybe even longer…) for a firmer texture.
- The last step is optional.