Ask and you shall receive.
This recipe is a reader request and I thought it was such a great idea that I promptly moved it way up on my to-make list!
It starts with fresh (or frozen) raspberries, which are beginning to flood grocery stores much to my delight. They’re delicious right now and will continue reaching their peak flavor as they come more into season. In other words, this isn’t my last raspberry recipe of the summer.
To keep thing simple I kept this recipe to 8 ingredients! It’s also vegan, gluten-free, and naturally sweetened, so everyone can enjoy.
The concept is simple and fresh:
Coconut-cashew ice cream base + mashed, lightly sweetened berries added in for that “ripple,” swirl effect.
The result is a seriously creamy, tart-sweet ice cream that’s beckoning to be made this summer.
This ice cream is dreamy. It’s:
Fruity
Sweet
Tart
Super creamy
Rich
Simple
& Quick
The beautiful thing about making ice cream in an ice cream maker is you can eat it right away in that perfect, soft-serve state. But leave it a few more hours in the freezer and it scoops up beautifully, as you can see.
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Raspberry Ripple Coconut Ice Cream
Ingredients
ICE CREAM
- 1 1/2 cups raw cashews (soaked for 4-6 hours in cool water or 1 hour in very hot water then drained)
- 1 13.5-ounce can full-fat or light coconut milk (sub almond milk for a less intense coconut flavor)
- 3 Tbsp melted coconut oil (or sub olive oil)
- 1/2 cup maple syrup or agave nectar (sub up to half with cane sugar // plus more to taste)
- 1 tsp pure vanilla extract
- 1 pinch sea salt
- 1 Tbsp arrowroot powder or cornstarch
RASPBERRY SWIRL
- 1 cup fresh raspberries (thaw if frozen)
- 1 Tbsp cane sugar or maple syrup (optional // to taste)
Instructions
- The night before, be sure to soak your cashews and place your ice cream maker bowl in the freezer to chill.
- To a high speed blender add soaked, drained cashews, coconut milk, oil, maple syrup, vanilla, sea salt and arrowroot starch. Blend until creamy and smooth, scraping down sides as needed.
- Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired – I found 1/4 cup maple syrup and 1/4 cup cane sugar to be perfect (amounts as original recipe is written // adjust if altering batch size).
- Transfer to a mixing bowl and cover. For best results, chill overnight or for at least 5-6 hours. If in a rush, 1 1/2 to 2 hours in the freezer is sufficient.
- Once your base is chilled, prepare raspberries by adding to a bowl and mashing with sweetener. Set aside.
- Assemble your chilled ice cream maker and pour in the chilled ice cream batter. Churn until creamy and thick and resembles soft serve – about 40-45 minutes.
- In the last 30 seconds of churning, add in 1/2 of the raspberries and let churn until slightly swirled. Turn off machine.
- Transfer ice cream to a freezer-safe container and smooth flat with a spoon, swirling in the remaining amount of raspberries. Tap on the counter to help settle and remove any air bubbles.
- Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 10-15 minutes to soften. Keeps in the freezer for up to 1 week, though best within the first few days.
Chris says
I just made this and hope after freezing it comes together. It seems like the cocunut milk seized in the ice cream maker and I don’t have a creamy texture. Any thoughts?
Hi Chris, sorry that happened! We hope it ended up coming together for you! It could be a problem with the blending/emulsion – over or under blended. Or the coconut milk could have gotten cold and separated? Does any of that resonate? Did you modify anything?
Chris says
I didn’t modify the recipe but I think maybe next time, I won’t chill the batter and just put it right in the ice cream maker. I feel like the coconut cream didn’t do well in the fridge prior to mixing. If I try again, I will let you know the results.
Thanks for getting back to us, Chris! Another idea – if the brand of coconut cream used didn’t have an emulsifier in it (such as guar gum), that might have caused it to separate in the fridge. We hope it goes better for you next time!
Hope says
Omg. This was the best so far. I think I finally figured out churning. My ice cream base probably wasn’t cold enough on the other attempts. This is outrageously good. Now that you’ve taught me to make bomb ice cream bases, I have the confidence to play with some original flavors! Thank you so much!
Lovely! Thanks for sharing, Hope!
Hope says
I have been on an ice cream kick lately! After trying your chocolate ice cream and getting a super thick result, I want to make another that has a lighter? consistency– if that’s even the way to describe it. I’ve noticed that some of your ice cream recipes call for cashews, and others, like the vanilla bean recipe just use coconut milk. I’m wondering if you can tell me the textual differences between these two bases. Thanks in advance! And thank you for all your awesome content!
Cashew usually makes the ice cream creamier but sometimes more dense!
Sandra says
Tried this recipe for the second time but used strawberries instead of raspberries. It was yummy too. I’ve had trouble with the texture of the ice cream recipes, but this attempt was much better since I got a better blender. I used quite a bit more vanilla than called for, and I usually leave out the arrowroot starch in the ice cream recipes. All in all, I was very pleased this time. Hoping the Vitamix was worth the investment!
So glad to hear the better blender helped! Thanks for sharing, Sandra!
Kathrin Funk says
Hi i would love to make my own ice cream. Your recipe Sounds super delicious!!!
What ice cream maker or machine can you recommend pls?
Thanks so much, K.
Hi Kathrin, we like this ice cream maker.
Hannah says
Made this ice cream today (after having it bookmarked for ages) for my parents, brother and SIL and it was AMAZING! Flavor and texture are both spot on. And, in my brother’s words, “it’s kind of unreal how creamy this is.”
Thanks, Dana, for another great recipe!
We’re so glad you enjoyed it, Hannah! Thanks so much for the lovely review!
Sandra says
This is the third ice cream recipe I’ve tried. It tasted wonderful though it looked NOTHING like yours! Mine was just a bright pink color. There was no swirl… I’m about to try the mint ice cream, but I have a question. My ice cream always has a weird texture. I thought it was the arrowroot starch, but I left it out in this recipe and still had a wonky texture. It wasn’t as “fluffy” without the starch, but it leaves a bit of grit on the spoon if that makes sense. I try to not touch my tongue to the spoon! I usually soak my cashews overnight, so I don’t think I’m undersoaking. Any ideas on how I can get a creamier and less gritty texture? Thanks so much. LOVE your recipes.
Hi Sandra, for the color, we wonder if your ice cream maker is more powerful? You could try adding the raspberries in the last 15 seconds instead? For the texture, we wonder if the blender you are using is powerful enough to get the texture smooth and creamy.
Lucas Demingos de Oliveira says
Oh my god I have The same texture problem. Its not about the mixture or blender, it seems to be something with The fat content. A friend told me to put some vodka but I have not tried yet.
Let us know if it works! Or perhaps try a different brand of coconut milk?
Julie says
I had some yummy ice cream going and a delicious bowl of berry swirl but adding even a little berry made the ice cream seize a bit. It’s salvageable and delicious but next time I’m just going to add the swirl after the ice cream is finished.
Jacky Surber says
I normally love all your recipes but this was a big fail in my book. I don’t see what the purpose is of adding raw starch to the recipe, just made it taste chalky. The ice cream itself was much too thick and fatty, I followed the recipe exactly using all Maples Syrup. The weird thing is I remember making this a couple of years ago and liking it, Did you change the recipe Dana? I would not recommend this recipe.
Hi there Jacky, I didn’t change the recipe. I will, however, revisit it to see if we can make any improvements!
Sandra says
Im highly allergic to cashews..
Miss eating ice cream and love Raspberries….
Dairy is a problem for me also…
Are the cashews really nessesary?
Hi Sandra, You could try ditching the cashews and doubling up on coconut milk! Let us know if you give it a try!
Mariele says
This is delicious. I followed the recipe closely except I didn’t have time to let the raw cashews soak for several hours so put them in a small saucepan, covered with boiling water and simmered them for 20 min. Then I made the recipe as written. When I drained the cashews they were warm and that prevented the coconut milk and oil from hardening. I didn’t have raspberries so decided to sub frozen thawed cherries. I increased the vanilla to 1 tablespoon for cherry vanilla ice cream. Then I skipped the step of chilling it and added directly to my Cuisinart ice cream freezer. Towards the end as it firmed up, I chopped some of the thawed cherries, added some high quality cherry preserves and a few tablespoons of vodka. I added that at the end of the Cuisinart freezing process. The result was super delicious. It all came to a firm soft serve, and I transferred it to a freezer container. Hopefully the vodka (which I can’t taste) will help from getting rock hard in the freezer and make it easier to scoop.
Thanks or sharing!!
Jannine Ranese says
I made this and have made some of your ice cream recipies in the past and I keep having the same problem. When I use cashews I usually soak overnight and when the ice cream is done it’s very gritty and not smooth. What could be going wrong?
Megan says
Amazing recipe! Thank you for creating this. It’s the first dairy free ice cream that’s turned out well for me in an ice cream maker! Plus it only needed 20min to freeze and not 40 like the instructions say ?
Claire says
What can I use instead of sugar and syrup?
Hi! You can try agave nectar!
Eboney says
Recipe is awesome! I did not show the mix in the freezer I just let it cool room temperature and the ice cream came out just fine. I also didn’t recipe is awesome! I did not show the mix in the freezer I just let it cool room temperature and the ice cream came out just fine. I also didn’t churn as long-30 min- it came out soft and so good! Thanks for the recipe and detailed instructions !
Caroline says
Hi! I tried making your chocolate ice cream once- when I chilled the mixture overnight in the fridge it turned into pudding and was difficult to make for the ice cream maker. What about just cooling to room temperature? What do you think! Love your blog and insta pics!
Caroline in Germany
I think that could work, Caroline! Let us know how it goes!
Ebony says
This happened to me also. I used the coconut cream, and then put it in the fridge so it was too thick. I decided to add a whole can of full fat coconut milk to the chocolate ice cream and then I put it back into the ice cream maker. It turned out great!
Katie says
This looks amazing. Would love to make it, but have an allergy to cashews- any suggestions on a substitute for that ingredient? Or is it just not possible?
Hi Katie! You could ditch the cashews and double up on coconut milk!
Michelle says
I’d love to make this, but don’t have an ice cream maker! Any suggestions?
Hi Michelle! You could just put the batter in a mixing bowl and freeze it for 6-8 hours, removing every hour or so to whisk/stir to incorporate air. This won’t yield as creamy of ice cream, but it will work!
Stephanie says
Hi Dana,
I bought an ice cream maker last year but have yet to successfully execute plant based ice cream. You suggest chilling the mixture before adding it to the ice cream maker, but because of the high fat content in the coconut milk the mixture is already hard, what is the consistency of yours when you pour it in??
Can I skip chilling the mixture?
I am hoping to get the hang of vegan ice cream before the summer rolls in!
Noini says
I would love to know the same thing!
Hi there! I do still suggest chilling overnight. But if it already looks quite thick after blending, go ahead and try adding it straight to the churner!
Betty Hendrickson says
I made this ice-cream for Easter, as we had some guests who could not have dairy or gluten. It was fantastic; very creamy, especially, if you let it get a bit softer. For those who didn’t have any allergies, I served it with Chatelaine’s raspberry orange crepe cake. What a blowout combination!
I used agave syrup, but I think this recipe would be great for vegan maple walnut ice-cream, too, if you used the maple syrup. I would just stir walnut chunks in at the end, so it wouldn’t be too bitter, rather than substituting for the cashews, or you could use pecans which are a bit sweeter. Adding some home make bacon bits, along with the maple syrup, would be great for those with dairy allergies. Maple bacon ice-cream. Sounds yummy!
Malone says
To say that your ice cream recipe is outstanding and unbelievable is to say absolutely nothing at all. This recipe DOES NOT EXIST. There is absolutely NO WAY there could be a vegan natural-ingredient ice cream recipe that came out so creamy, rich, tasty, and simple. I can’t believe that experience was real. I know I must have been dreaming when I made and tasted this ice cream. GREAT job!!! (even if it was just in a dream).
Don’t know if it’s something that interests you, but your ice cream is something that would sell and sell good. Just a suggestion
Joy says
Is using an ice cream maker absolutely necessary? If not, what are the alternatives?
You could just put the batter in a mixing bowl and freeze it for 6-8 hours, removing every hour or so to whisk/stir to incorporate air. This won’t yield as creamy of ice cream, but it will work!
Chloeloverchatterbox says
Hi Dana just wondering if this awesome looking ice cream can be made without an ice cream maker as I am only thirteen and well, jobless. I love your salted caramel ice cream too – mega yummy!
Kate says
What could I sub for the cashew soak bit? More canned coconut milk/cream of coconut?
Hi! Hmm not sure! Take a look here –> and you might find another ice cream recipe that is better suited for your taste! Happy cooking! https://minimalistbaker.com/16-delicious-vegan-ice-cream-recipes/
dream league soocer says
Can’t wait to make this!! I’ve been looking for a good recipe for a vegan friend coming over for a long over due bbq and this is going to be the ” pièce de résistance” ! Thanks for sharing!!!! :)
tank trouble says
I love all your articles but this one is really tasteful because I love bananas so much. Thank you so much for this banana bread and putting things here to help us out !! Have a great day :)
Sue says
Hi Dana. I finally made this last night. So yummy. Thanks for ANOTHER great recipe!!
Ailene says
Lovely. I’m enjoying it quite a lot. The first homemade recipe I’ve made with my new ice cream maker. Thank you!! <3 <3
Sara says
Hi! I’m using roasted non salted cashews. Will the results be the same? Thanks :)
I don’t think that will work but if you try let me know how it goes!
Sara says
It did work and its delicious! I will try next time with RAW and see what the difference is!!! Great recipe!!!! :)
Elisabeth says
Can’t wait to make this!! I’ve been looking for a good recipe for a vegan friend coming over for a long over due bbq and this is going to be the ” pièce de résistance” ! Thanks for sharing!!!! :)
Bianca says
My goodness this stuff is so creamy and thicker than traditional dairy ice cream! I whipped this up today and was pleasantly surprised. It tasted really rich, and although the cashews did give it a slightly off taste (I’m not a huge fan of cashews) I just added extra raspberry sauce which covered up most of the cashew taste and was able to enjoy this rich dessert.
I think I will try this with just coconut cream next time and omit the cashews, similar to your no churn chocolate ice cream recipe (that was heavenly by the way!!). Thank you for the great recipes!
Blue says
Hello-!
Love all these ice cream recipes ☆
I did tweet a bit. I added chucks of dark chocolate and did a puree of raspberries minus the seeds –that I halfed and reduced the other part. The reduced added last for intensity! Since this worked so well, I thought how about a reverse? So I made a chocolate version with the 2 raspberry additives. Ooo. Then i thought, how about chunks of white choc?!!
…I’ve tried both the cashews and the coconut, both lend some flavoring to the total ice cream pkg. It then becomes personal choice. My problem is finding a tasty recipe to make my own waffle cones ~~would you have one?
Ps I’m featuring your recipes on my Facebook wall-!I always include a link to your blog. I hope mire people will visit you♡
▪▪▪Blue
Rina says
Hi! May I know what is the size of the freezer-safe container (or loaf pan) that you used in this recipe? Thanks!
Nichole says
I feel like I did something wrong, my ice cream was not soft and it was grainy (although still delicious) After blending all the ingredients it was very thick and after I chilled and put into the maker it was hard after not even ten minutes? I blended my cashews in my Ninja blender and followed the recipe step by step, I soaked my cashewsfor 5 1/2 bourse and my coconut milk was chilled before hand, would either of that matter?
Jill says
Will this recipe work in a 1.5 qt. ice cream maker? I noticed the one you linked to in one of the comments is a 2 qt. model. My cashews are soaking, can’t wait to make this!
Nichole says
Did it end up working in your 1.5 qt, I have the same size ice cream maker and was just wondering the same thing?
Jill says
Yes, it did!
Karen says
Yummiest. Healthy. Ice cream. Ever.
I LOVE this recipe!!! Thanks so much for the deliciousness… as we are trying to cut down on sugar I substituted 1/4 cup xylitol and 1/4 cup of dates… perfect.
Can’t wait to try more of your recipes, savoury and sweet… and more ice cream… perfect timing for our Australian summer.
Thanks, Karen xx
Annette says
Thanks for sharing your coconut ice cream with me – it was wonderful!
So nice to meet you and John. Can’t wait to get my hands on your new cookbook.
Thanks Annette! xoxo
Brigid says
I made this ages ago but forgot to leave feedback!
It was absolutely delicious. I didn’t have an ice cream maker so I used the method of freezing for several hours, taking it out to mix it up regularly. It ended up a little grainy which must have been due to the lack of ice cream maker. The original runny mixture wasn’t grainy at all (I couldn’t stop dipping my spoon in and slurping it up!). But despite the texture not being perfect it was totally delicious and my kids loved it too. I had no problem with them scarfing down two cones of it in one sitting!
Yay! thanks for sharing, Brigid!
Rochelle says
Hi I was wondering if I could sub the cashews with a different nut? My son is allergic to cashews but would love to make this for the kids!
You could ditch the cashews and double up on coconut milk!
Noelle says
This sounds great but I’m wondering what you’d suggest for subbing Stevia in for the sweetener? I’m laying off all agave, honey, all sugars for a couple months, but wondering if anyone experimented with stevia. Thanks!
Sarah says
I tried this recipe today with ½ cup (packed) pitted fresh dates in place of the sweetener and it turned out well!
Meg says
This turned out very poorly for me! I put it in the freezer for the recommended amount of time (~6 hrs), and it froze solid. I defrosted it and put it in the ice cream maker, but it got hard too quickly and never really got to churn.
Meg, in the recipe I say to refrigerate for 5-6 hours. Or, if in a rush, freeze for 1 to 1.5 hours. That’s why it got too firm! Sorry if it was confusing!
Meg says
Oh, no! I can’t read :( Thanks so much for the correction and reply!!
Valentina says
Thanks for the recipe.
I made it tonight. I live for deserts. This icecream was very satisfying for a hot Florida evening. It turned out to look like on your pictures, I even remembered to get the GF sugar cones at the store.
Delicious
Wonderful – thanks for sharing Valentina!
Carrie says
I made this last night and it turned out great. The flavor was nice and 3 non-vegans enjoyed it! I totally forgot to add the coconut oil (which I found the next day in the microwave – oops) but it didn’t seem to cause a problem. It churned and got hard very quickly, but that was fine by me. We topped it with some raw cacao nibs and next time I might just add them into the ice cream with the raspberries!
Ha! Glad you still enjoyed it!
abby says
i made this ice cream a few days ago and it was devastatingly good! devastating because it is gone already! :) i have to say, i’ve never made a minimalist baker recipe that wasn’t spot on….and i’ve made quite a few of them. i’m obsessed.
ha! So glad you liked it! Thanks for sharing, Abby!
Denisse says
Hi! I was wondering what ice cream maker do you use?
Find that information here!
Mariam says
I had about 1/2-1 teaspoon of cornstarch left and put that in instead of the tablespoon. Do you think it’ll be a problem? Should I buy some and add the rest of the amount to the mix tomorrow morning?
I think that should work!
Tiana says
I want to give you a big hug for this recipe and this whole blog! My natural path just banned me from sugar, wheat, dairy and gluten-right in time for summer, just great! (note sarcasm) But now I’ve found your blog and delicious recipes and I’m so excited to make them all!!
So wonderful! Glad we could be a respite for you in your new dietary journey. xo!
Lori says
Delish!! Only problem was that it didn’t thicken up for some reason. Still tested phenomenal!
Carrie says
I tried this out a couple of days ago and it’s so good! Wow! It freezes very solid, so I take it out 15 mins. or so before scooping. Thanks so much!
Thanks for sharing, Carrie!
Jenna says
My kids will surely love this! Guess it’s time to start shopping for all the things I need to enjoy this ice cream. Thank you for this Dana!
Ana @ Ana's Rocket Ship says
:D Raspberry ripple is my favorite flavor!!!
Sara says
Hi Dana, I love your recipes! I was wondering if a vitamix would work in place of the ice cream maker ? Thanks Sara
I don’t think so, but it’s worth a shot!
Maria says
I mean, seriously!! You are the bees knees Dana, recipe goddess of all things healthy and delicious! Thank you and keep on creating! So inspired right now!
Lori says
Hi! I am also interested to know if anything other than nuts can be used to make a creamy base. My son is allergic to cashews and tree nuts in general. I made your mint brownie ice cream and it was AMAZING!! But it stressed me out a bit because of the allergy (not life threatening or I wouldn’t have made it, but I obviously want to avoid him getting sick). So I just thought I would ask if you knew of anything else that yielded similar amazing results.
Lennae says
Oh my goodness, this looks and sounds amazing!!!!
Lennae xxx
Daisy says
Due to a cashew allergy. can I substitute cashews for a different nut?
Risa Raye says
Just curious.. Does the arrowroot make it stick together more? What is the reason this is added into the mix? I’ve made your Chai ice creamy (yum) and didnt see it there (or maybe i missed it).
George says
Wow is all I can say, I used cashew milk instead of coconut and it came out great. I also used four tablespoons of natural cocoa to make chocolate ice cream since it has been a few years since I ate dairy.
I blended everything in my high speed blender before doing the faster chill of the freezer.
Wonderful! Thanks for sharing, George!
McFadden's NYC says
This is so cool..thanks so much for the info. Love it!
Trish says
Oops forgot to mention I used a BLENDTEC blender. It mixed all ingredients up
super smooth and creamy. I think this is an important step to get the end
results as good as mine came out. Yes VitaMix and BlendTec are pricey but so
worth it. I was able to use a coupon and get mine at a big box home store which
$aved on price. Its been a great blender.
Trish says
This came out DELICIOUS. I couldn’t believe how easy it is to make and
tastes like real ice cream!! I didn’t rush the process, mixed everything and let it
chill in fridge overnight. Once in the Cuisinart ice cream maker it churned to
soft serve consistency fast, like in ten minutes max. Only thing I’d change is
reduce the rasberries to about 1/2 cup. It swirls better and the flavor of a whole
cup made it more rasberry flavor and pink. But still really good. I did take it out
of freezer for about 15 min prior to scooping into cones. No ice crystals either on
this recipe. Next one will be with blueberries. Thanks Dana for sharing such
a great recipe, no more belly bloat from dairy. Trish
Yay! Thanks for sharing, Trish :D
Karuna says
I’m curious. Do you think the consistency would be different if it had churned for a long time instead of the two to three minutes. It is very good as is, but I wonder how it would have been if it hadn’t frozen so fast. Also, I should have rated it five stars, but haven’t figured out how to edit my rating. If you can fix it please do! I will at least re-rate it on this addition to my reply!
Karuna says
I bought a ice cream maker so I could make this! It is so good. One thing that was different than the recipe though is that when I churned it, it became the consistency of soft ice cream within 2 minutes and by 3 it was so thick it wouldn’t churn any more. I will be interested in seeing how the new ice cream maker works with one of their recipes.
Interesting! If you chilled it, it really shouldn’t take long to churn, but that’s fast! Mine usually takes 20-30 minutes at least.
lynsey | lynseylovesfood says
so so pretty. i cannot wait for raspberries – they are one of my favourite frozen and love the tart taste they add. xo
Michele @ Two Raspberries says
I seriouslyyy need to get an ice cream maker! I could totally go for some raspberry ice cream this looks incredible! and it’s so pretty! ;-)
Cindy says
This ice cream looks like a serious dream! I love raspberries and the colors here are amazing.
Thanks lady!!
Katrina says
Holy buckets! I just made this this weekend and it was delicious. Didn’t have an ice cream maker so I had to get a little creative, but it’s still super delicious. I think this may be my new favorite ice cream!
Great, thanks for sharing, Katrina!
Margarita says
Wow, this ice cream looks simply delicious!
I just subscribed to your blog, I love your food photography!
Thanks Margarita! :D
Sarah | Broma Bakery says
The word Ripple makes me salivate. This ice cream is on point, lady!
Natalie {Sweetness & Bite} says
No way, just as I’m thinking to myself, I must try some non-custard based ice creams in the ice cream maker I got for Christmas, this recipe pops up. I must admit the cashew bit weirds me out a bit, but I’m willing to be converted and I’m sure if anyone can do it, it’s you. The Breville ice cream maker I have has its own compressor, which makes it ridiculously (and terrifyingly) easy to churn out (sorry, bad pun) batch after batch of ice cream, so this is definitely going on the list. Thanks! :)
How serendipitous! Hope you give it a try! Let me know how it goes, Natalie!
Elizabeth says
I made this today and it turned incredibly grainy in the ice cream maker 15 minutes into the churning . I followed everything and used light coconut milk. Any suggestions?
If it turned out grainy it’s likely because of your blender. Do you have a high speed blender that really pureed it finely?
Jennifer says
It looks gorgeous. But, I made it, and it just does not taste the way I want ice cream to taste. I don’t think I like the addition of cashews. The texture and taste is off, my instinct says that the pure coconut ice cream is best. I hate leaving a negative comment, sorry.
No worries! Thanks for your feedback! Did you by chance make any substitutions? And did you blend it until ultra creamy?
JJ says
So I just finished making this gorgeous recipe but was a bit disappointed in the end…the first bite was initially insanely creamy and delicious but ended with an “off” aftertaste that I can’t place. I didn’t have arrowroot so used the corn starch – wondering if that was it or maybe my cashews were rancid? Any thoughts?
Hmm, did you sub any of the sweeteners or oils by chance? Coconut sugar can add a distinct taste, and olive oil can give it a less coconut-forward taste as well. Otherwise, not sure at all! It could’ve been your cashews. Did you soak them for too long? If you soak them past 6-8 hours they can get a little wonky.
Pongodhall says
An you do know that you are entirely responsible for greedy pigs like me going out of control? You should hang your head in shame ( an thank you very much mmmmm, yum, oh yes more).
Jennifer Harmon {Peppers and Peaches} says
Ok, so this looks ahmazingggg. I make ice cream at home all the time and I like your use of cashews to make a richer ice cream. I also think I’m going to add some coconut oil next time I make some for the same reason, plus I’m curious to see the different in texture. Oh, and raspberries are just amazing, especially when you throw them in a creamy, dreamy frozen mixture. ;)
Thanks Jennifer! Hope you experiment with this and love it!
Mellie says
I just made this today, and it’s as easy to make as it is delicious! Great recipe!
Great! thanks for sharing, Mellie!
Alanna says
This looks SO good Dana! Vegan ice cream goddess. <333
Whatever black sesame oolong tea with cracked pepper sorbet lady!
Anna says
this is amaziing Dana!!! I wish I had an ice cream maker looks delightful :)
Lola says
What can I use instead of coconut milk?
Any other milk, almond, rice and hemp being best!
Motte says
Oh my what a wonderful combination! Raspberry and Coconut, I love it!
I am so glad summer has finally arrived! :)
x Motte
Leila Revel says
Just curious if you can make this without an ice cream maker? Don’t have one and can’t buy one at this moment but really want to try this recipe. Was just at the farmer’s market yesterday and there was an abundance of raspberries.
You could just put the batter in a mixing bowl and freeze it for 6-8 hours, removing every hour or so to whisk/stir to incorporate air. This won’t yield as creamy of ice cream, but it will work!
Audrey says
Yummy! I bet this would be good with a chocolate ice cream base as well…
Smart lady!
Brigid says
I can’t believe you made it!! I feel very important now but more to the point, I feel very much like eating a whole tub of that amazing looking ice cream. My mouth is literally watering as I write this. I’m going to HAVE to make it as soon as possible and will report back to you when I do.
Ha! So glad it was requested! Please report back when you make it!
Amanda @ Sweets and Greens says
Ice cream is irresistible in summer, and raspberries, I love raspberries. But I live in Australia and it’s winter here. This recipe makes me feel like cranking up the air con so it feels like ice cream weather.
ha! Do you what you need to do to make this ice cream! Jealous of your local – Australia is on our list of places to visit!
Amanda @ Sweets and Greens says
It’s beautiful here. Let me know if you’re ever on the Gold Coast. I can give you some great local tips!
Cassie Tran says
What happens if you only use the light version? Will it change flavor and texture?
It’s still insanely delicious, just slightly harder to scoop. I just recommend letting it thaw and using a hot scoop!
Abby says
This ice cream is gorgeous, Dana, and looks delicious. What a clever recipe! <3
Thanks Abby! xoxo
Veronica says
Is there a chance to sub the cashews with almonds?
You know, I’m actually getting ready to test a recipe with almonds very soon, so stay tuned!
Annaliese says
Looks amazing! I grew up loving the giant tubs of raspberry ripple…this is certainly a much more delicious and healthy alternative!! Will have to try it out :)
I’d never had raspberry ripple before! But I’m so happy it’s in my life now ;D
Mel @ The Refreshanista says
woahhhh this ice cream looks amazing, it looks so creamy it’s hard to believe it’s vegan!
I’ve done my job! ;D
Andie@Micibakes says
hmmm this looks deelish!
Hannah @CleanEatingVeggieGirl says
This sounds amazing!! I LOVE coconut milk ice cream!
Emma Everleigh says
Oh my gosh, this looks beautiful! xxx
Ana says
Hello, this looks amazing! I’d love to try it. Can you recommend an ice cream maker?
Find all our kitchen essentials (including our ice cream maker) here!
Liz says
Your photography is always so striking! It’s seriously what sets you two apart from all the other food blogs I read. This looks wonderful. I must buy an ice cream maker when I move out from college.
So kind!! Thanks Liz. Though it’s not essential, we’ve found our ice cream make to be an appliance we actually put to frequent use!
Emily says
What kind of ice cream maker do you have/recommend? Looking to invest in one for the summer!
Find all our kitchen essentials (including our ice cream maker) here!
Alexa [fooduzzi.com] says
Homemade ice cream makes me so dang happy. And that raspberry ripple? Perfection!
Thanks friend! xo
Katrina @ Warm Vanilla Sugar says
This sounds so good! I love this flavour!
Ema says
Oh my! Raspberry Ripple is my childhood favourite! Thank you to the reader who requested it and to you guys for executing it so beautifully. I’ve been holding off on an ice cream maker but I think I might cave in this summer…
It’s definitely worth it in my opinion, especially since vegan ice creams are already so expensive to buy at the store!
Giada says
Is it ok to leave out the soaked cashews or do they have to be used? If so, is there a sub? (Thanks for the recipe by the way!)
They are pretty essential to the recipe, Giada!
Tess says
Same question! My daughter is allergic :( I’m gonna play with coconut kefir and silken tofu ?