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 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!
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.
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.
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.
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!
Raspberry Coconut Ice Cream
- 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)
- 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!