15-Minute Creamy Vegan Coconut Raspberry Ice Cream
This luscious homemade ice cream combines rich Thai coconut milk with tart-sweet raspberries for a perfectly balanced frozen treat. The high fat content of Thai coconut milk creates an incredibly creamy texture that rivals traditional dairy ice cream, while fresh or frozen raspberries add beautiful color and bright flavor. Perfect for summer entertaining or as a refreshing dessert any time of year, this simple recipe requires just four ingredients and an ice cream maker for professional-quality results at home.
Ingredients
Instructions
- 1
Place coconut milk, sugar, and vanilla in a blender and blend until combined for about 30 seconds
- 2
Freeze the mixture using an ice cream maker according to manufacturer's instructions
- 3
Add raspberries during the last few minutes of churning
- 4
Serve immediately for soft serve texture or transfer to container and freeze for firmer consistency
Tips
Chill coconut milk cans in the refrigerator overnight or for several hours before making ice cream for best results.
If coconut milk isn't chilled, refrigerate the blended mixture for 30 minutes before churning.
Look for Thai coconut milk in the Asian aisle of grocery stores for the richest, creamiest texture.
Good to Know
Store in freezer for up to 1 month in airtight container
Can be made up to 1 week ahead and stored in freezer
Let soften at room temperature for 5-10 minutes before scooping if frozen solid
Common Mistakes
Chill coconut milk beforehand to avoid icy texture
Don't over-churn or ice cream will become grainy
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without an ice cream maker?
Yes, pour mixture into shallow dish and freeze, stirring every 30 minutes for 3-4 hours until firm. Add raspberries in final stir.
What if I can't find Thai coconut milk?
Regular full-fat coconut milk works but Thai varieties have higher fat content for creamier results. Avoid light coconut milk.
How long will this keep in the freezer?
Ice cream stays fresh for up to 1 month when stored in airtight container, though best quality is within 2 weeks.