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:
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
- 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
- 1 cup fresh raspberries (thaw if frozen)
- 1 Tbsp cane sugar or maple syrup (optional // to taste)
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.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 9 half-cup servings)
- Calories: 328
- Fat: 25.5g
- Saturated fat: 11.8g
- Sodium: 27mg
- Carbohydrates: 24.6g
- Fiber: 2.5g
- Sugar: 15g
- Protein: 4.6g