This Vegan Raspberry Coconut Ice Cream is super quick and easy to make, the real cherry on top of this ice cream is that this is healthy frozen yogurt. So we are talking a dessert that takes minutes to make, is totally personalized in flavor and is so good for that bikini body!
Feeling like making a dessert but it’s so hot that you don’t even dare to turn on the oven? I can hear you. One of my best investments three years ago by this time was an ice cream maker. If you don’t have it you must hurry and get yourself one. You don’t need anything fancy or expensive. And once you try making homemade ice cream, you won’t be able to stop!
Tips for the perfect Vegan Raspberry Coconut Ice Cream
Freeze the freezing container for about 24 hours. What I do recently is to store the bowl of my ice cream maker in the freezer. That way is always ready when I need it.
For creamier ice cream. If looking for an icing with a creamier consistency, try to swap some coconut yogurt for coconut cream (the solid part in the coconut milk once is refrigerated). Start by substituting 1/2 cup yogurt for 1/2 cup coconut cream. Adjust until you find the right consistency for you.
Use a solid sweetener. You can always use maple or agave syrup to sweeten the ice cream. However, a solid sweetener like the one in this recipe, prevents the ice cream from being too icy.
Be careful not to overfill your ice cream maker. To get the bests results, fill the your ice cream maker no more than two-thirds full to allow room for expansion.
Shallow, flat containers are best for freezing and storing ice cream. Low and rectangular containers help to to get an even consistency.
Store it properly. Store your ice cream covered so it does not absorb flavors from other foods.
For the Biscuit Base
For the Ice Cream
More summer desserts from Simple Green Recipes:
More frozen desserts from favorite blogs:
Vegan Pistachio Ice Cream from Feasting On Fruit