No ice cream maker or bananas necessary, this healthy vegan blender ice cream recipe makes for a cold, creamy, cone-full of dessert with just 3 ingredients!
To all the banana-haters out there–I may not understand you, but I made an ice cream recipe especially for you. Blender-made and almost as easy as nice cream, but banana free!
Can it still be considered nice cream if there is no banana? It’s nice. It’s creamy. I’m not really sure what the proper ice cream naming protocol is in this situation, what qualifies a nice cream as Nice Cream? The great mysteries of life.
I’ve ventured down this banana-less blender ice cream road before with a sweet potato-based version. It was creamy and delicious, but also a little too complicated to appeal to lazy ice cream lovers. So I’ve switched things up, swapped sweet potato for coconut cubes, and simplified to just 3 ingredients.
Of course there are tons of vegan coconut-based ice cream recipes in the world already, but most of them require an ice cream maker. You can skip that large uni-tasking appliance purchase by simply freezing coconut milk into ice cubes overnight and then blending with frozen berries (or any frozen fruit!) the next day–no ice cream maker necessary!
I chose to sweeten the coconut cubes with a few tablespoons of maple syrup before blending, because raspberries are quite tart and there is no natural banana sweetness to balance that out. If you love a tart frozen treat, then feel free to leave it out. If you wanted to blend in a handful of dates with the coconut milk instead of maple syrup, that would work just as well.
This recipe does require full fat coconut milk. With the lite stuff a creamy ice cream texture is just not going to happen. If you are looking for a low-fat option, then going with good old bananas is your best bet.
You will notice there are actually two different shades of ice cream here, and that is due different coconut to raspberry ratios. The first time I used one cup of raspberries to one can of coconut milk -> the lighter, less intense batch you see in the photos. The second time I increased the amount of raspberries to two cups -> the darker, deeply berry batch in the video.
You choose! More raspberries equals more tart with a deliciously bold berry flavor. Less raspberries equals softer and sweeter, just like the color suggests.
Scooped into a vegan gluten-free cone, because an edible bowl is always more fun. And adorned with a berry heart because I am going to take every last chance to squeeze in the cutesy heart-themed things I can before Valentine’s Day.
Happy banana-free ice cream blending!
Raspberry Coconut Blender Ice Cream
- 1 can full fat coconut milk
- 3-4 tbsp maple syrup OR 6-8 pitted medjool dates
- 2 cups frozen raspberries
- For serving: ice cream cones shredded coconut, berries
Blend the coconut milk and the maple syrup or dates.
Pour into an ice cube tray or mini muffin pan. Freeze overnight (Or longer! They can last for weeks and you can just pull them out when you want a banana-free ice cream treat.)
Once fully frozen, pop them out of the tray/pan. If you are having trouble, try inserting a knife into the center and tapping to break them apart.
Blend with the frozen berries until smooth and creamy. Add a few tablespoons of coconut milk if/as needed to help it blend.
Serve immediately or freeze for 10-15 minutes for a firmer texture.
More Valentine’s recipes to ❤️…
-Because Valentine’s Day calls for chocolate at every meal, here’s a healthy heart-full of it to get the day started!
-Mid morning V-Day sweet snack? How about a light-on-the-chocolate-heavy-on-the-pink coconutty mound of a delicious morsel!
-And if you are so lovely as to share a little chocolate, these fruit-filled hearts are perfect!
-If you keep scrolling past all the veggie talk, there are some very Valentine’s jars waiting at the end of this one!
-A chilly treat to love because it’s food and drink and pink all in one jar!
-And the classic: red velvet!
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