That raspberry ice cream looks incredibly vibrant! If you’re looking to recreate that exact creamy, “soft-serve” texture without using dairy, you have a few great methods to choose from.
Here are three ways to make high-quality Vegan Raspberry Ice Cream, ranging from “instant” to “gourmet.”
1. The “Nice Cream” Method (Fastest)
This uses frozen bananas as a base. It’s naturally sweet and has a texture very similar to the top image.
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Ingredients: 2 sliced/frozen bananas, 1 cup frozen raspberries, a splash of almond milk.
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Method: Blend in a high-speed blender or food processor until smooth.
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Pro Tip: Add a teaspoon of vanilla extract to mask the banana flavor and make the raspberry pop.
2. The Coconut Milk Method (Creamiest)
This version is the most decadent and closest to traditional gelato.
| Ingredient | Amount | Purpose |
| Full-fat Coconut Milk | 1 can (400ml) | Provides the fat for creaminess |
| Fresh/Frozen Raspberries | 2 cups | The star flavor |
| Maple Syrup or Agave | 1/3 cup | Sweetener |
| Lemon Juice | 1 tsp | Brightens the fruit flavor |
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Method: Blend everything together, then pour into an ice cream maker. If you don’t have one, pour it into a shallow dish and stir every 30 minutes until frozen.
3. The Cashew Base (Professional Quality)
Soaked cashews create a neutral, buttery base that doesn’t taste like coconut or banana.
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Method: Soak 1 cup of raw cashews for 4 hours. Blend with 1 cup water, 1 cup raspberries, and sweetener. Freeze as directed above.
Tips for Success
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Strain the Seeds: If you want that perfectly smooth look from the photo, blend the raspberries first and push the puree through a fine-mesh sieve to remove the seeds before mixing with your cream base.
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Add “Swirls”: To get the dark pink ribbons seen in the image, save some raspberry puree and stir it in gently after the ice cream is mostly frozen.
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Texture: Add a tablespoon of vodka or vegetable glycerin to the mix; it prevents the ice cream from freezing rock-solid, keeping it scoopable.
