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Vegan Raspberry Ripple Ice Cream

Course: Dessert
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 326kcal
Author: The Greedy Vegan
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  • 2 cans full fat coconut milk each can should be about 400ml (13 to 15oz)
  • 4 tbsp coconut sugar or any other light coloured sweetener
  • 1/4 tsp salt
  • 1 tbsp arrow root powder
  • 2 tsp vanilla extract
  • 300 g raspberries fresh or frozen
  • 2 tbsp palm sugar or sweetener of your preference


  • Pour the contents of the coconut milk cans into a saucepan. If it is the first time you use coconut milk in cans then don't be alarmed by seeing a thick layer of rather solid cream and a big part of milky water. That is normal. It happens because the coconut milk separates inside the can. Take a whisk and stir until everything is evenly combined.

  • Take about 125 ml (1/2 cup) of the coconut milk out of the pan and set aside in a small bowl. Add the arrow root powder to the small portion of coconut milk in the small bowl. The arrowroot powder will make sure the base thickens once this is added to the bigger pan. Mix until it is perfectly combined and place aside for now.

  • Return to the saucepan and add the sweetener, salt and vanilla. Gently heat over low to medium heat and stir until the sweetener is dissolved and all is well combined. Heat until warm but not boiling.

  • Pour the arrow root powder and coconut mixture into the warm coconut milk and whisk. Increase the heat to medium and keep whisking - don't leave the pot now. Make sure to whisk it every now and then while making sure the heat is not too high. It is crucial to never let it come to a boil.

  • In about 5-7 minutes the arrow root powder will thicken the mixture and you will be left with a beautiful ice cream base that only needs chilling in the fridge. You will know it is done when you can draw a line with a fingertip on the back of a wooden spoon.

  • I chill my ice cream base in a small metal bowl and place a plate on top of it. You will have a small layer of skin forming on the top of the mixture. You can prevent that by stirring it every 10 minutes while it cools down. It is not necessary though because the processing in the ice cream machine usually takes care of it.

  • The ice cream base should be fully cooled down before you pour it into your ice cream maker. Depending on the type of ice cream maker that you have you will have to cool its bowl a day in advance. Simply read the instructions of your ice cream maker. I bought an extra bowl with mine so I always have one stashed in the freezer for instant use.

  • While the ice cream base is cooling down in the fridge place the raspberries into a saucepan. Add two tbsp palm sugar and gently heat until they start to thaw and liquify. Simmer until the liquid has reduced to half the amount and strain through a sieve. Discard the seeds. If you do not strain the seeds away then you will have a very gritty ice cream.

  • Once the base has cooled take it out of the fridge and pour it into your ice cream maker and run it for about 5 minutes. Add half the raspberry sauce and let the machine continue to run until the ice cream is almost formed. In the last minutes add the rest of the raspberry sauce. Of course you can add the sauce instantly in one batch but that will result in evenly coloured, pink ice cream and you won't get the nicely marbled effect.


I take it a step further and scoop it all into a form and cover it with wax paper to leave it in the freezer for another 2 hours. This gives me the perfect ice cream that can be scooped neatly.
If it should be too hard to scoop then let it sit on the counter for a few minutes.


Serving: 1portion | Calories: 326kcal | Carbohydrates: 21g | Protein: 3g | Fat: 27g | Saturated Fat: 24g | Sodium: 138mg | Potassium: 355mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 14.4mg | Calcium: 35mg | Iron: 4.6mg