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Sweet Dreams Are Made of Vegan Raspberry and Blueberry Ice Cream
Imagine a world where you could scoop up creamy, dreamy ice cream that’s completely plant-based and bursting with fruity goodness. That’s not just a dream, it’s this Vegan Raspberry and Blueberry Ice Cream. Who would’ve thought aquafaba, the liquid most people drain and toss, could whip up like magic to make ice cream fluffy? Coconut milk adds a creamy texture, while raspberries and blueberries bring a bright, tangy taste. It’s not just a dessert; it’s a little history of innovation, a lot of love for animals and the planet, and a sweet way to treat yourself.
Why You’ll Love Vegan Raspberry and Blueberry Ice Cream
This isn’t just ice cream, it’s a plant-based masterpiece! Perfect for summer, it’s creamy, fruity, and so easy to make at home. Using aquafaba and coconut milk gives it a luxurious texture without dairy, while raspberries and blueberries bring a burst of flavor that’s impossible to resist. Whether you’re vegan or just love a good dessert, this recipe’s got you covered.
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Vegan Raspberry and Blueberry Ice Cream
- Prep Time: 20 minutes
- Freezer Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 10 servings depending on size
- Category: Vegan Recipes
- Method: Easy
- Diet: Vegan
Description
This isn’t just ice cream, it’s a plant-based masterpiece! Perfect for summer, it’s creamy, fruity, and so easy to make at home. Using aquafaba and coconut milk gives it a luxurious texture without dairy, while raspberries and blueberries bring a burst of flavor that’s impossible to resist. Whether you’re vegan or just love a good dessert, this recipe’s got you covered.
Ingredients
- 1 cup (250 ml) aquafaba (the liquid from a can of chickpeas)
- 1 cup (250 ml) fresh or thawed frozen raspberries and blueberries
- ½ cup (125 ml) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 can (560 ml) full-fat coconut milk solids (chilled overnight)
- A dash of salt
Instructions
- Drain a can of chickpeas and save the liquid (aquafaba) in a bowl.
- Got extra chickpeas? Toss them into a Kale and Tofu Salad with Peanut Dressing, waste not, want not.
- Drop the raspberries and blueberries into a blender or food processor and blend until smooth. Love a little texture? Keep the seeds in. Prefer it silky? Strain it, you do you!
- Stir the berry purée, sugar, and vanilla together in a bowl until the sugar disappears and fully melts into the mix. It’ll look and smell so good you might want to taste it already. Resist the urge (or don’t, I won’t judge). PS: I had to taste it to make sure it’s yummy before sharing it with you.
- Open the chilled coconut milk and scoop out the thick, creamy part into a large bowl.
- The watery liquids from the can be used for smoothies or oatmeal later.
- Whip the coconut cream in a stand and hand mixer until it’s fluffy. Don’t overmix; you’re looking for a cloud-like mixture, not butter.
- You can use a regular handheld mixer, but it will take longer.
- Gently fold the berry mixture into the whipped coconut cream without knocking the air out.
- In a clean bowl, whip the aquafaba with a pinch of salt until you’ve got stiff peaks.
- Carefully fold the whipped aquafaba into the berry-coconut mixture.
- Pour the mixture into a freezer-safe container, smooth out the top, and cover it up.
- Stick it in the freezer. Let it freeze for at least 4–6 hours.
- I like to give it a quick stir every hour for the first few hours. It’ll help keep it creamy and smooth.
- Scoop it into bowls or cones, grab a spoon, and dig in. This ice cream’s fruity, creamy, and totally vegan, basically a dream come true. You’ll be back for seconds (or thirds).
Pro Tips for the Creamiest Ice Cream:
- Make sure your coconut milk is chilled overnight to separate the cream from the liquid.
- Whip the aquafaba until stiff peaks form; this keeps the ice cream airy.
- Stir the mixture during freezing to avoid icy textures.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 65
- Sugar: 14 g
- Sodium: 36.4 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14.6 g
- Fiber: 0.4 g
- Protein: 1.8 g
- Cholesterol: 1 mg
Why This Vegan Raspberry and Blueberry Ice Cream Recipe Works:
Aquafaba acts as a magical vegan substitute for egg whites, adding fluffiness and volume. Combined with whipped coconut cream, it creates a texture that’s as rich and creamy as traditional ice cream, without a drop of dairy.
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Wow! I’ve tried ice cream with coconut milk before, but never even thought of using aquafaba! I didn’t know that was a thing—now I absolutely have to try it. Thanks for the idea!
Thanks for your kind words Mariama. Hope you try this one and please let me know how it goes. When I have aquafaba, I always try to use it in some shape or form.