Vegan Coconut Raspberry Ice Cream

This Vegan Coconut Raspberry Ice Cream Is My Summer Go-To

When the summer heat gets unbearable, I turn to this vegan coconut raspberry ice cream. It’s not technically ice cream, there’s no cream, but coconut milk gives it a rich, creamy texture that you won’t miss. With just four ingredients, it’s the easiest way to cool down. I like to chill the coconut milk cans overnight so the base is cold before churning.

Why You’ll Love This 4-Ingredient Ice Cream

• Only four ingredients: coconut milk, sugar, vanilla, and raspberries.
• Dairy-free but still creamy and satisfying.
• Comes together in minutes with an ice cream maker.

Key Ingredients for Creamy Coconut Ice Cream

• Coconut milk: Use full-fat Thai coconut milk for the creamiest result. Chill it before using to speed up churning.
• Raspberries: Fresh or frozen both work. If using frozen, add them directly during the last few minutes of churning.

Tools You’ll Need for This Recipe

• Ice cream maker
• Blender
• Airtight container for freezing

Tips for Making the Best Vegan Coconut Raspberry Ice Cream

For the best texture, make sure your coconut milk is well-chilled. I pop the cans in the fridge the night before. If you forget, you can place the blended mixture in the fridge for 30 minutes before churning. Don’t over-blend, 30 seconds is plenty. Add the raspberries during the last few minutes of churning so they swirl in without breaking apart too much. You can serve it right away for a soft-serve consistency or freeze it for a firmer scoop.

Easy Ways to Customize This Ice Cream

Swap raspberries for strawberries, blueberries, or mango. For a crunchy contrast, fold in toasted coconut flakes or dairy-free chocolate chips after churning. If you prefer a less sweet ice cream, reduce the sugar to 1/2 cup and add a pinch of salt to balance flavors.

How to Serve Coconut Raspberry Ice Cream

Serve this ice cream as soon as it finishes churning for a soft, creamy texture, perfect for hot days. If you want a firmer scoop, transfer it to a container and freeze for at least 4 hours. Top with fresh raspberries, a drizzle of melted dark chocolate, or a sprinkle of toasted coconut. It’s also delicious alongside a warm berry crisp or simply on its own.

How to Store Homemade Vegan Ice Cream

Store leftover ice cream in an airtight container in the freezer. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. It will keep well for up to two weeks.

Freezing Tips for Scoopable Texture

After churning, the ice cream will be soft. For scoopable texture, transfer to a freezer-safe container and freeze for at least 4 hours. For faster freezing, spread the mixture in a shallow dish. Before scooping, let it sit at room temperature for 5 minutes to soften slightly.

Vegan Coconut Raspberry Ice Cream FAQs