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Raspberry-Coconut Ice Cream

  • Category: Sweet Treat


Summer is in full swing and we are enjoying long hot days. And what is better on a summer day than ice cream! Raspberry Coconut Ice Cream is a fruity vegan version of this favourite summer treat.


  • 10 oz frozen raspberries (approx 23 cups)
  • 1/4 cup maple syrup or honey
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  • 1/2 cup coconut milk


  1. Puree all ingredients in a food processor.
  2. Pour into a shallow container with a fitted lid and place it in the freezer for a minimum of 4 hours.
  3. To get an ice-creamy texture, I let the ice cream sit on the counter for 15 minutes or so before scooping it out into a bowl.


Adapted from a recipe from the Vegetarian Times magazine

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