Raspberry Ripple Coconut Ice Cream

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Quadruple scoop of our vegan Raspberry Swirl Coconut Ice Cream recipe

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!
Plump fresh raspberries for making homemade vegan ice cream

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.
Churning homemade ice cream in an ice cream maker

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.Pan filled with our delicious Raspberry Ripple Coconut Ice Cream recipeScoops of our gluten-free vegan Raspberry Swirl Coconut Ice Cream recipe

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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Sugar cone piled high with scoops of our delicious homemade vegan Raspberry Swirl ice creamPlate filled with scoops of our tart and sweet Raspberry Ripple Coconut Ice Cream

Raspberry Ripple Coconut Ice Cream

Amazing Raspberry Ripple Coconut Ice Cream that's creamy, sweet, tart, and SO delicious! Just 8 ingredients and minimal effort to create this summery, swoon-worthy treat!
Author Minimalist Baker
Print
Stack of cones topped with scoops of homemade Raspberry Ripple Coconut Ice Cream
4.63 from 27 votes
Prep Time 3 hours
Total Time 3 hours
Servings 9 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.

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.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 9 servings)

Serving: 1 half-cup servings Calories: 328 Carbohydrates: 24.6 g Protein: 4.6 g Fat: 25.5 g Saturated Fat: 11.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 27 mg Fiber: 2.5 g Sugar: 15 g

Scoops of homemade Raspberry Coconut Ice Cream piled high on a sugar cone

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  1. 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.

    • Support @ Minimalist Baker says

      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.

  2. 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.

  3. 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.

    • Dana @ Minimalist Baker says

      Hi there Jacky, I didn’t change the recipe. I will, however, revisit it to see if we can make any improvements!

  4. 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?

    • Support @ Minimalist Baker says

      Hi Sandra, You could try ditching the cashews and doubling up on coconut milk! Let us know if you give it a try!

  5. 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.

  6. 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?

  7. 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 ?

  8. 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 !

  9. 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

    • 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!

  10. 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?

    • Support @ Minimalist Baker says

      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!

  11. 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!

      • Dana @ Minimalist Baker says

        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!

  12. 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!

  13. 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

    • Support @ Minimalist Baker says

      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!

  14. 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!

  15. 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!!!! :)

  16. 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 :)

  17. 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

  18. 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!!!! :)

  19. 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!

  20. 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

  21. 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!

  22. 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?

  23. 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!

  24. 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

  25. 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.

  26. 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!

  27. 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!

  28. 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!

  29. 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.

    • Dana @ Minimalist Baker says

      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!

  30. 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

  31. 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!

  32. 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.

  33. 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?

  34. 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!!

    • Dana @ Minimalist Baker says

      So wonderful! Glad we could be a respite for you in your new dietary journey. xo!

  35. 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!

  36. 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!

  37. 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

  38. 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!

  39. 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.

  40. 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).

  41. 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.

  42. 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.

  43. 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

  44. 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!

  45. 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.

    • Dana @ Minimalist Baker says

      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.

  46. 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

  47. 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! ;-)

  48. 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!

  49. Margarita says

    Wow, this ice cream looks simply delicious!
    I just subscribed to your blog, I love your food photography!

  50. 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! :)

  51. 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?

    • Dana @ Minimalist Baker says

      If it turned out grainy it’s likely because of your blender. Do you have a high speed blender that really pureed it finely?

  52. 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.

    • Dana @ Minimalist Baker says

      No worries! Thanks for your feedback! Did you by chance make any substitutions? And did you blend it until ultra creamy?

  53. 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?

    • Dana @ Minimalist Baker says

      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.

  54. 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).

  55. 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. ;)

  56. Motte says

    Oh my what a wonderful combination! Raspberry and Coconut, I love it!
    I am so glad summer has finally arrived! :)
    x Motte

  57. 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.

    • Dana @ Minimalist Baker says

      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!

  58. 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.

  59. 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.

    • Dana @ Minimalist Baker says

      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!

    • Dana @ Minimalist Baker says

      It’s still insanely delicious, just slightly harder to scoop. I just recommend letting it thaw and using a hot scoop!

    • Dana @ Minimalist Baker says

      You know, I’m actually getting ready to test a recipe with almonds very soon, so stay tuned!

  60. 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 :)

    • Dana @ Minimalist Baker says

      I’d never had raspberry ripple before! But I’m so happy it’s in my life now ;D

  61. Mel @ The Refreshanista says

    woahhhh this ice cream looks amazing, it looks so creamy it’s hard to believe it’s vegan!

  62. 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.

    • Dana @ Minimalist Baker says

      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!

  63. 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…

    • Dana @ Minimalist Baker says

      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!)