Raspberry Vegan Ice Cream


  • 6 ounces fresh raspberries
  • 14-ounce can full fat coconut milk or coconut cream
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract


  1. Puree the raspberries in a small food processor. Push the puree through a strainer leaving just the seeds behind.
  2. Whisk the raspberry puree into the coconut milk, and add the honey and vanilla.
  3. Process the mixture in your ice cream machine according to its directions.
  4. Eat the ice cream immediately or put it into a container and freeze until firm. It is best eaten the same day. If it gets to hard in the freezer leave it out on the counter for a few minutes to soften.
  5. Makes one pint