Raspberry Coconut Ice Cream

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There’s nothing like a scoop of cool homemade ice cream on a hot summer day. This Raspberry Ice Cream recipe is my latest favorite!

Creamy coconut ice cream filled with fresh raspberries is so easy to make, and so much fun to eat, you’re going to be making it all summer long.

Raspberry Coconut Ice CreamRaspberry Ice Cream

There’s a lot I love about summertime but maybe my favorite is that it’s ice cream weather. Climbing temperatures give me just the excuse I need to make a serving (or two) of ice cream a daily habit–not that I need an excuse!

Another thing to love about this time of year? Fresh berries are everywhere! Any berries I can manage to keep my family from devouring as soon as I bring them home get stocked away for making all kinds of treats.

When I got my hands on a few pints of fresh raspberries last week, I knew just what I’d be doing with them.

I love desserts with fresh berries and this is no exception. The creaminess of the homemade ice cream pairs beautifully with the sweet and tart raspberry flavor. Creamy raspberry ice cream was a hit with the whole family.

If you’re like me and love berries and chocolate, you’re going to love this ice cream topped with Homemade Magic Shell or Chocolate Sauce. It’s also delicious enough to enjoy all on its own, in a bowl or on a cone.

I’ve made Raspberry Ice Cream several times now and each batch seems to disappear quicker than the last. For those who love raspberries, this is an ideal treat for cooling off on a hot summer day!

Raspberry Coconut Ice Cream is absolutely delicious and accidentally vegan too!

Coconut Ice Cream

This ice cream recipe is vegan with a simple swap from our classic Vanilla Ice Cream. Just trade coconut milk for the traditional heavy cream and you’ll have a frozen treat every bit as delicious as the original.

Be sure to use the Thai coconut milk that comes in a can rather than carton milk. I’ve made this recipe with canned coconut milk on several occasions and it works beautifully.

Using coconut milk in homemade ice cream recipes has served me well for years. If you’re looking for a vanilla version, try this Vanilla Bean Coconut Ice Cream next! Don’t forget to add some warm Berry Sauce on top for the ultimate treat.

You’ll also love my Dark Chocolate Toffee Coconut Ice Cream and the tropical flavors in this Pineapple Smoothie Coconut Ice Cream.

The coconut milk adds coconut flavor to any ice cream recipe you use it in. It just so happens that in Raspberry Ice Cream, coconut flavor works wonders! I loved the flavor combo and, if you’re a coconut fan, I think you will too.

This Raspberry Ice Cream is accidental vegan and completely delicious!

Raspberry Coconut Ice Cream

Raspberry Ice Cream is the latest berry dessert to make me happy and it’s got me thinking about all the other berry dessert recipes I need to make soon, especially with all the fresh berries I’m spotting at the farmers markets and produce stands lately.

If I can resist using all my raspberries to make ice cream, I’ll be putting them to equally good use to make Baked Peaches and Raspberries with Lemon Curd again.

My family also loves Blackberry Coconut Crisp (with or without a ice cream on top) and these almost addictively good Chocolate Covered Blueberries.

If you can’t fit all these desserts into your summertime, never fear! You can use frozen berries to make Raspberry Ice Cream too! (This is the method I use for freezing fresh berries and many other fruits as well.)

I’ve made it with frozen fruit several times to great success. Just chop the frozen raspberries roughly before adding them to the ice cream maker and you’ll be good to go.

Put your ice cream maker to good use this summer with a batch or two of creamy Raspberry Ice Cream! 

Homemade Raspberry Coconut Ice Cream

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Raspberry Coconut Ice Cream

Raspberry Coconut Ice Cream

5 from 2 votes
Creamy raspberry ice cream is a summer (and winter!) favorite for everyone.
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Course: Dessert
Cuisine: American
Servings: 5 servings

Ingredients 

  • 2 13-ounce cans of Thai coconut milk, 26-ounces total
  • 3/4 cup sugar
  • 1/4 tsp kosher salt
  • 1 teaspoon vanilla extract
  • 5 ounce container of fresh raspberries (whole) or 2/3 cup frozen raspberries (roughly chopped)

Instructions

  • Whisk together the coconut milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions.
  • Add the raspberries when the ice cream has almost finished. (They will break up a bit as it finishes churning.)
  • Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve. Enjoy!

Notes

If you aren't a fan of coconut milk or simply don't have it on hand, you can substitute 1 1/2 cups heavy cream and 1 1/2 cups milk for the cans of coconut milk in the recipe. This recipe works nicely both ways.

Nutrition

Calories: 409kcal · Carbohydrates: 36g · Protein: 4g · Fat: 29g · Saturated Fat: 18g · Cholesterol: 105mg · Sodium: 175mg · Potassium: 150mg · Sugar: 34g · Vitamin A: 1168IU · Vitamin C: 1mg · Calcium: 129mg
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Raspberry Coconut Ice Cream is creamy, sweet, homemade deliciousness

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Wendy Hunter says

    Hey Mary!!
    Is the cream from step 1 left out of the list if ingredients?
    Thank you for the recipe! Can’t wait to try it!

  2. Debi Heyn says

    Mary,
    Can I whip this all together and put in bread pans to freeze? Don’t have access to ice cream freezer right now.

    • Mary Younkin says

      This will freeze fine, but it will be solid and it won’t be scoopable like ice cream if it isn’t churned in a machine. You could freeze the mixture in popsicle molds though and it would make delicious popsicles, Debi.

  3. jeanettev.cke says

    You are my favorite kind of cooking chef. I too have a sense of creativity in the kitchen and travel world. My husband calls me a culinary kitchen engineer.
    Love your recipes.5 stars

  4. Lisa Baker says

    I just tried to make this and it was an epic fail. The texture was like soup and the taste was not that great. I used the ingredients in the recipe and my bowl had been in the freezer for twenty four hours. 😔

  5. Kathy says

    What can I use to replace the coconut taste . I’m not a fan of coconut milk so will use cream. But love the taste of coconut. Any suggestions?