Are you looking for a cooling and guilt-free treat? Beat the heat with this delicious raspberry ice cream! Made from frozen raspberries, frozen bananas, and creamy coconut yogurt, it’s a refreshing and fruity delight that’s perfect for satisfying your sweet cravings on hot summer days.
Why This Recipe Works
We just can’t get enough of this easy raspberry ice cream! It’s one of my favorite summer desserts to cool off on hot days.
And it’s my go-to for satisfying those sweet afternoon cravings. It’s a healthier alternative to store-bought ice cream while being just as delicious.
With only three natural ingredients and no added sugar, this raspberry ice cream is a guilt-free treat that you can enjoy without worries. And it’s also a big hit with kids. I make this ice cream as a refreshing treat for my kids all the time and they love helping me make it and of course eating it.
So let’s talk about why this recipe works like a charm. Frozen bananas create a smooth and luscious base for this ice cream, while frozen raspberries provide it with natural sweetness and tanginess. Coconut yogurt adds even more creaminess and a light coconut flavor that goes perfectly with the raspberries.
Plus, it’s incredibly easy to make! All you need is frozen bananas, frozen raspberries, coconut yogurt, and a high speed blender.
You’ll have a bowl of raspberry goodness ready in no time, which makes it the perfect recipe for those sudden cravings. In the summer, we always have frozen bananas in our freezer to make ice cream and vegan milkshakes.
So grab your blender and your ingredients and whip up a batch of this delicious and refreshing vegan raspberry ice cream. Trust me, you will love it!
Ingredients & Substitutions
- Frozen Raspberries
- Frozen Bananas
- Coconut Yogurt – you could also use soy or almond yogurt instead. However, coconut yogurt is my favorite because it gives the ice cream a mild coconut flavor.
How To Make This Recipe
1. Step: Place all ingredients in a high speed blender.
2. Step: Process until smooth.
Tips & Tricks
- Make sure to use ripe bananas for this recipe. The riper the bananas are, the sweeter the ice cream will be. Freezing bananas for ice cream is a great way to use up ripe or overripe bananas.
- Slice the bananas into 1-inch slices and freeze them overnight in a ziplock bag. If they stick together, use a sharp knife to cut them into large chunks before blending them. Or arrange them in a single layer on a baking sheet without touching each other, so they can freeze without sticking together.
Freezing Leftover Ice Cream
We usually finish the ice cream directly after blending. However, you can freeze leftover ice cream in a freezer-safe container for up to 2 months.
It has a “soft serve” consistency right after blending that it will lose when being frozen. It will get a harder, scoop-able consistency that resembles regular ice cream.
Variations
Chocolate
Add 1/2 cup of chopped dark chocolate after blending and stir well.
Coconut
Sprinkle with 1/4 cup of coconut flakes before serving.
Vanilla
Add two teaspoons of natural vanilla extract before blending.
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I Love To Hear From You!
I hope you like this raspberry ice cream as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Raspberry Ice Cream
Equipment
- 1 high speed blender
Ingredients
- 4 cups frozen bananas
- 2 cups frozen raspberries
- 1/2 cup coconut yogurt
Instructions
- Place all ingredients in a high speed blender.
- Process until smooth.
Notes
-
- Make sure to use ripe bananas for this recipe. The riper the bananas are, the sweeter the ice cream will be. Freezing bananas for ice cream is a great way to use up ripe or overripe bananas.
-
- Slice the bananas into 1-inch slices and freeze them overnight in a ziplock bag. If they stick together, use a sharp knife to cut them into large chunks before blending them. Or arrange them in a single layer without touching each other, so they can freeze without sticking together.
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