No Churn Vegan Raspberry Ice Cream

No Churn Vegan Raspberry Ice Cream
No Churn Vegan Raspberry Ice Cream
No Churn Vegan Raspberry Ice Cream recipe and step-by-step instructions on how to make and store homemade ice cream without an ice cream maker.
Makes: 6 portions
  • 3 1/2 cups / 1 pound fresh or frozen raspberries
  • 1 can (398 ml) full fat unsweetened coconut milk
  • 1 1/2 Tbsp arrowroot powder
  • 1/4 cup maple syrup
  • 1 Tbsp vanilla extract
You will also need:
  • 12 cup muffin pan
  • food processor
  1. Pour all contents from the coconut milk can into a medium pot. Scoop 3 to 4 tablespoons of the coconut milk liquid into a small bowl (sometimes there will be solid and liquid coconut milk in a can depending on the quality of the coconut milk and the room or storage temperature). Add the arrowroot powder into the bowl and whisk until fully smooth.
  2. Place the pot with the coconut milk on the stove and start warming it up over medium heat. Once the solid parts of the coconut milk are dissolved and the coconut milk became fully liquid, slowly pour the arrowroot mixture into the coconut milk making sure to constantly whisk.
  3. You will notice that as you warm it up, the coconut milk will become thicker. It is very important not to overheat it – do not bring it to a boil or simmer because if overheated the arrowroot powder will lose it’s thickening ability. Once the coconut milk is hot and has thickened take it off the heat and let it cool a bit.
  4. In the meantime, make the raspberry puree. Place the raspberries into a food processor and puree until smooth. To remove seeds from the raspberry puree, push the puree through a strainer using a spatula. If you are using frozen raspberries, make sure to thaw the puree first, otherwise you won’t be able to push it through the mesh. (You will be surprised by the amount of seeds you’ll get!)
  5. Once the coconut milk is room temperature, add the maple syrup and vanilla extract and whisk to combine.
  6. Add the coconut milk mixture to the raspberry puree and combine. You can also pour the mixture into the food processor and pulse a few times until well combined.
  7. Divide the ice cream mixture equally among the 12 muffin cups. Place the muffin pan into the freezer and let the ice cream freeze for about 3 hours (depends on the temperature in your freezer). Once the ice cream is frozen, pop the ice cream cups out of the muffin pan and store them in a glass container with a tight lid or in a plastic bag.
  8. When ready to serve, place the ice cream cups into a food processor (break them up with a knife if needed before placing them into a food processor) and process until soft ice cream consistency. Scoop into bowls and serve.

A few notes about this No Churn Raspberry Ice Cream recipe:

  • When you shop for coconut milk, read the ingredients before purchasing it. All you want to see on the label are coconut, water, and guar gum;
  • Use alcohol based vanilla extract because alcohol helps the ice cream stay softer while in the freezer;
  • Do not replace arrowroot powder with corn starch. Corn starch is a more processed ingredient and your ice cream won’t be as smooth and silky;
  • You can also freeze a part of this ice cream in popsicle molds and then dip them in melted chocolate before serving for another fun a delicious treat.

This recipe originally appeared at Maria Ushakova.


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