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Vegan raspberry ripple ice cream

Prep Time30 mins
Chilling time3 hrs
Course: Dessert
Keyword: ice cream
Servings: 6


  • 800 ml canned coconut cream
  • 400 g pitted dates
  • 1 tsp vanilla extract
  • 1/2 cup cashew milk
  • 1 cup raspberries
  • 1 tbsp maple nectar


  • Place the moist, pitted dates into a food processor and process for around 2-3 minutes. Once chopped into small pieces, add a little bit of hot water a little at a time until the mixture forms a thick paste. 
  • In a cup or separate bowl, mash the raspberries using a fork, then stir in the maple syrup and set aside.
  • In a separate bowl, scoop out the coconut cream from the cans, reserving the clear liquid for other uses and whip using a hand mixer until creamy. 
  • Continue to whip whilst slowly adding the vanilla extract, cashew milk and date mixture. 
  • Once fully incorporated, add in the raspberry mixture and stir until slightly swirled then, transfer the mixture into a parchment lined container and cover loosely with plastic wrap and foil to help it freeze. Place in the freezer for around 3 hours for a soft, mousse-like ice cream. If freezing over night, set out for 15 minutes prior to scooping.
    Tip: Run your ice cream scoop under hot water before diving in!