Sugar-Free Vegan Chocolate Raspberry Ice Cream

Want something sweet and creamy on your healthy path? This is the sugar-free vegan chocolate raspberry ice cream you need. Pair it with rich chocolate and fresh raspberries. Perfect for healthy eaters, dessert fans, and ice cream lovers who want a guilt-free treat.

Jump to Recipe

If you are vegan, avoid refined sugars, or want an excuse to make ice cream, this recipe is for you! It’s simple to prepare, delicious, and customizable for any preferred flavour. Scroll down for ingredients, gear, and pro tips for making fabulous ice cream at home.

Why You Need to Make This Recipe

• Healthy and Tasty: This ice cream has wholesome, plant-based ingredients. It has full-fat coconut milk and frozen raspberry waffles, making it creamy without refined sugar.
• Dietary-Friendly: It’s vegan, sugar-free, and dairy-free (with the right plant milk), making it appropriate for many needs.
• Simple and Flexible: This recipe does not require special tools. You will need some basic ingredients that you likely already have and a few simple tools that are easy to find. It’s excellent for beginners. You can also experiment with different flavours to make it unique.
• Better Than Store-Bought: Avoid store-bought vegan chocolate ice cream. This is preservative-free and has a fresh flavour that’s impossible to beat!

How to Make Vegan Chocolate Raspberry Ice Cream

Making this ice cream is easier than you think. Just follow these simple steps.

Ingredients

For this ice cream that is creamy and dreamy, you will need:

• 1 cup frozen raspberries
• 1 cup of full-fat coconut milk
• 1 cup coconut cream
• Maple syrup to taste, about 3 tbsp.
• 2 tbsp cocoa powder
• ½ cup of cashews (soaked in boiled water for a couple of hours)
• 1 tsp vanilla extract
• A pinch of salt
• ¼ cup melted dark chocolate (optional swirls on top or for topping)

Instructions

1. Prepare your cashew nuts by soaking them in hot water for a few hours to soften them. This soak is crucial for achieving a smooth, velvety texture.
2. Blend coconut milk, cream, and softened cashews in a high-powered blender. Then add maple syrup, cocoa or cacao powder, vanilla, and a pinch of salt. Mix until you get a thick purée.
3. Next, we pulse frozen raspberries to impart that signature fruity flavour.
4. Pour the mixture into an airtight container. Then, put it in the freezer. Let it firm up for around 4 to 6 hours.
5. For an extra layer of richness, melt dark chocolate with coconut oil for a swirled accent. Stir it until the mixture is thoroughly combined before the final freeze.
6. Add freeze-dried raspberries, vegan chocolate chunks, or a ganache drizzle to give your dish a fancy finish.

Notes

• Maple syrup (to taste), or replace it with a bit of agave syrup for flavour.
• Texture change: For a creamier texture, blend the cashews well. Mix them at regular intervals while freezing.
• Nut-free: Replace the cashews with equal coconut cream to make them nut-free.

Nutrition (Per Serving)

• Calories: ~180
• Carbs: ~14g
• Protein: ~2g
• Fat: ~10g
• Sugars (natural): ~7g

Top Tips for Success

• Use full-fat coconut milk: If you hunger for the creamiest, most luscious bite possible, always go for full-fat coconut milk. The high fat is essential for a rich and creamy base for your ice cream. Low-fat versions may seem healthier, but then taste icy and less satisfying.
• Blend well: Use a high-speed blender for a super smooth texture! If a recipe says to soak your cashews, please do it. Soaking facilitates their easier breakdown, keeping the final product smooth. It creates a smooth purée, and the raspberry flavour spreads uniformly.
• Freeze smart: Always put your mixture in an airtight container before freezing. This keeps your ice cream fresh and stops picking up weird flavours or smells from other foods. If you can, use a shallow container. It helps the mixture freeze in an even layer and reduces the time required for freezing.
• Stir often: After it starts to freeze, stir every 30 to 60 minutes for the first few hours. This helps break up ice crystals and gives you a smooth texture. It may not be the most exciting task, but this simple tip will make your homemade ice cream taste much better.

Variations

Looking to customize your ice cream? Here are some fun and delicious ideas to try:

• Heaven for chocolate lovers: Meet your cravings! Mix in sizeable dark chocolate chunks or stir in dark vegan chocolate syrup spoonfuls. For an extra treat, garnish with chocolate shavings or cacao nibs.
• Gourmet Crunch: If you love crunch, add crushed almonds, hazelnuts, or pecans. Toast the nuts first to boost their flavour. This gives your ice cream a nutty aroma and texture.
• Tropical Sensation: Transport your taste buds to paradise! Substitute sweet mango, passion fruit, or chunks of pineapple for raspberries. Top with a sprinkle of shredded coconut for a tropical vibe.
• Berry Medley: Can’t choose one berry? Combine raspberries with strawberries, blueberries, or blackberries to create a colorful, fruity mix. Optional: Drizzle honey or agave on top for extra sweetness.

Making Raspberry Ice Cream Without an Ice Cream Maker

No ice cream maker? No problem! Follow the method above and freeze the mixture in a shallow baking tray without any more steps. Stir hourly to prevent ice crystals and achieve a soft-serve consistency.

Freezing and Storing

• Time to freeze: Freeze the ice cream for 4–6 hours or until firm.
• Let it sit at room temperature for five to ten minutes for a smooth serving for a smooth serving. This simple trick makes scooping a breeze!

FAQs

Indulge in Homemade Sweetness

And there you have it! A healthy, sugar-free vegan chocolate raspberry ice cream recipe that’s also indulgent. Grab fresh raspberries, melt chocolate, and make the best homemade ice cream today!