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Vegan Coconut Raspberry Ice-Cream (No Churn): easy homemade ice cream using 3 simple ingredients and requires no machine.
How many times have you been tempted to make an ice cream at home?
But opted out of it cause you might not have the ice cream maker or found the process too lengthy?
You might be thinking, too many questions in the very beginning!!
But this thought has crossed my mind endless times…especially when I want to have a certain flavor or without a certain ingredient.
The basic ice-cream recipe calls for heavy cream, sugar, eggs, and flavoring along with an ice-cream maker and a lengthy process ahead…. and every time I thought:
Do I want to go to such lengths to have just a scoop or two and every time end up buying one from outside?
However, a few months back, I had some leftover frozen coconut milk which I used in one of my smoothies and it tasted just so creamy….almost like melted ice cream….
So, you can imagine what would have happened next?
Well, a ‘no machine’ fruit ice cream was made and it turned out great.
It was smooth tasting, freezes quickly, and is slightly softer-creamier in texture.
So after a couple of more combinations, the ‘Vegan Coconut Raspberry Ice-Cream‘ was made.
It was the combination of creamy coconut milk with slightly tart raspberry and some added sweetness that made it delicious and creamy (almost like a store-bought).
Most of all the color of the ice cream was so gorgeous bright pink.
It was such an exciting feeling of accomplishment that we ended up eating the entire batch in a day 🙂
It was a simple 2-3 ingredient and you can customize your ingredients as per choice.
Also, the Coconut Raspberry Ice-Cream is great for anyone who is ‘vegan’ or on a ‘gluten-free’ diet. It doesn’t need eggs or cream.
The initial serving of the ice cream was with a light sprinkle of coconut flakes.
But the second time we went slightly overboard with the toppings of nuts, caramel chunks, flakes, and some hot caramel sauce…..
You can have the Vegan Coconut Raspberry ice cream like this or with any other topping you fancy.
So here’s the simple recipe for you to try on this Easter weekend, while I think of more exciting flavors. Do tell me when you make this one 🙂
1. Run the ice cream scoop in hot water before using it, it helps ice cream to be easily scooped out.
2. I like this ice cream little tart hence I’m not adding any additional sweetness to it, however, please feel free to add your choice of sweetener.
3. Some of you may want to use soy or almond milk for this, however, it doesn’t give the kind of creamy consistency as full-bodied coconut milk.
4. The second batch of ice cream was stored in my freezer for up to 2 weeks.
Serves: 4 People
Serving Suggestion: Serve Chilled with OR Without Toppings
Food Processor
Container to Freeze the Ice-Cream
Ice-Cream Scoop
Serving Dish/Bowl
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Tried Our Recipe – AWESOME!!!
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Extremely easy, 3 ingredients Vegan Coconut-Raspberry ice cream made using without ice-cream machine.
Frozen Raspberry – This works best with frozen fruit. If you have fresh raspberries, freeze them till they harden.
Coconut Milk (14. Oz) – I’m using full-fat coconut milk as that’s the best for a smooth ice-cream texture.
Coconut Cream – (OPTIONAL) – This helps in making the texture creamier.
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