This vegan raspberry ice cream is a delightful treat that requires no ice cream maker or bananas. It's creamy, fruity, and perfectly sweetened with maple syrup. Plus, it's dairy-free and bursting with raspberry flavor!
Ingredients: 3 cups frozen raspberries. 1 can full-fat coconut milk. 1/4 cup maple syrup or agave syrup. 1 teaspoon vanilla extract.
Instructions: Put the frozen raspberries in a food processor and pulse them until they become crumbly. Make a paste with the maple syrup, vanilla extract, and coconut milk. To make it smooth and creamy, scrape down the sides of the bowl as needed. Put the mixture in a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it. Serve and have fun!
Prep Time: 10 minutes
Cook Time: 0 minutes
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