Raspberry Coconut Ice Cream Recipe
Did you know that 48% of Americans now actively seek dairy-free frozen dessert alternatives? You’ll find this raspberry coconut ice cream hits all the marks for both taste and texture without compromising on creamy indulgence. It’s a precise blend of full-fat coconut milk, fresh raspberries, and pure cane sugar that delivers professional-grade results in your home kitchen. Let’s explore the exact measurements and critical techniques you’ll need to master this dairy-free transformation.
Overview
- Blend 28 ounces coconut milk, 2 cups raspberries, sugar, honey, and vanilla extract until smooth, then strain to remove seeds.
- Mix in 1/2 cup shredded coconut and salt after blending, ensuring the mixture is uniformly pink.
- Churn in an ice cream maker or freeze in a container, stirring hourly for 4-6 hours.
- Use full-fat coconut milk and room temperature ingredients for the creamiest texture.
- Creates a dairy-free ice cream with 285 calories per serving, combining coconut’s richness with fresh raspberry flavor.
Recipe
This delightful frozen dessert marries the tropical richness of coconut with the vibrant tartness of fresh raspberries, creating a smooth and creamy ice cream that’s completely dairy-free. The combination of full-fat coconut milk and honey guarantees a luxurious texture, while the fresh raspberries provide a natural pink hue and bright flavor profile.
The beauty of this recipe lies in its versatility – it can be prepared with or without an ice cream maker, making it accessible to all home cooks. The addition of toasted shredded coconut adds a pleasant textural contrast, while the vanilla extract enhances the overall flavor complexity of this summer treat.
Ingredients:
- 2 cans (14 oz each) full-fat coconut milk
- 2 cups fresh raspberries
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 1/2 cup shredded coconut
- 1/4 teaspoon salt
Cooking Steps
Begin by measuring and assembling your ingredients, ensuring the coconut milk and raspberries are at room temperature for ideal blending.
Combine the coconut milk, raspberries, sugar, honey, and vanilla in a high-powered blender, processing until completely smooth, then strain through a fine-mesh sieve to remove seeds before stirring in the shredded coconut and salt.
Transfer your mixture to an ice cream maker for churning, or if using the no-churn method, pour into a freezer-safe container and stir every hour for 6 hours to prevent ice crystal formation.
Step 1. Gather and Measure Ingredients
Before starting the ice cream-making process, gather and precisely measure all ingredients on your counter: 28 ounces (2 cans) of full-fat coconut milk, 2 cups fresh raspberries, 3/4 cup granulated sugar, 1/4 cup honey, 1 tablespoon vanilla extract, 1/2 cup shredded coconut, and 1/4 teaspoon salt.
For this simple recipe to achieve the perfect creamy texture, guarantee your coconut milk is at room temperature and your raspberries are thoroughly washed and dried. You’ll want to set out all measuring tools: dry measuring cups, liquid measuring cups, measuring spoons, and a kitchen scale for precision. Place a fine-mesh strainer and blender nearby. If you’re using an ice cream maker, verify it’s properly chilled according to manufacturer specifications.
Step 2. Blend All Until Smooth
Once your ingredients reach room temperature, combine the coconut milk, fresh raspberries, granulated sugar, honey, and vanilla extract in a high-powered blender. Start at low speed for 30 seconds to break down the raspberries, then increase to medium-high for 1-2 minutes until you’ve achieved a silky consistency.
You’ll know your mixture is properly blended when it turns a uniform pink color with no visible raspberry chunks remaining. Pour the mixture through a fine-mesh sieve placed over a large bowl, using a spatula to press through all the liquid while catching the seeds. This straining step is essential for achieving that perfect, smooth texture you’ll love.
Finally, stir in your shredded coconut and salt until evenly distributed throughout the base.
Step 3. Strain Through Mesh Sieve
After blending the mixture to a smooth consistency, position a fine-mesh sieve over a large mixing bowl and carefully pour the raspberry-coconut mixture through it. Using a rubber spatula, gently press the mixture against the sieve to remove seeds and extract as much liquid as possible.
You’ll notice the raspberry seeds collecting in the sieve while the smooth, pink mixture flows into the bowl below. Don’t rush this process – take your time to achieve smooth texture by working in small batches if necessary.
Once you’ve strained the entire mixture, discard the seeds and examine the bowl’s contents. The resulting liquid should be completely seed-free and silky. If you spot any remaining seeds, strain the mixture one more time to guarantee perfect smoothness.
Step 4. Stir in Coconut Mixture
Take your strained raspberry-coconut mixture and fold in the 1/2 cup shredded coconut and 1/4 teaspoon salt with a rubber spatula, ensuring even distribution throughout the liquid base.
For enhanced flavor, you’ll want to use toasted coconut – it adds a rich, nutty depth that complements the raspberry’s tartness. If you haven’t toasted your coconut yet, spread it on a baking sheet and toast at 350°F for 5-7 minutes until golden brown, then let it cool completely before incorporating.
Reserve a small portion of the toasted coconut flake garnish for serving. You’ll notice the coconut pieces will naturally float at first – this is normal. Continue stirring gently until the mixture achieves a uniform pink color with evenly distributed coconut throughout.
Step 5. Freeze and Periodically Stir
Whether using an ice cream maker or not, the freezing process requires careful attention to achieve the ideal creamy texture. For ice cream maker users, churn the mixture for 20-25 minutes, watching closely to maintain smooth texture and avoid overchurning, which can create butter-like crystals.
If you’re freezing without a machine, pour your mixture into a freezer-safe container and place it in the coldest part of your freezer. Set a timer to stir every hour for the first 4-6 hours, breaking up ice crystals thoroughly each time. You’ll want to scrape the sides and fold the mixture into itself using a sturdy spatula. Once it reaches a soft-serve consistency, press plastic wrap directly onto the surface and seal with an airtight lid for final freezing.
Top Tips
To achieve the perfect texture and flavor in your raspberry coconut ice cream, several key techniques must be followed precisely.
Always select full-fat coconut milk, as lower-fat versions will create an icy, crystallized texture. You’ll want to shake the cans thoroughly before opening to guarantee the cream and liquid are fully incorporated.
Toast your shredded coconut in a dry skillet over medium heat until golden brown – this simple step dramatically enhances the nutty flavor profile. When straining the raspberry puree, press firmly with a spatula to extract maximum flavor while removing all seeds.
If you’re making this without an ice cream maker, don’t skip the hourly stirring process, as this prevents large ice crystals from forming and secures a smooth, creamy consistency.
Nutritional Guide
Nutritional Guide for Raspberry Coconut Ice Cream
(Based on 1/2 cup serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 18g |
| Carbohydrates | 31g |
| Protein | 2g |
| Fiber | 3g |
| Sugar | 26g |
| Sodium | 85mg |
Additional Nutritional Notes:
This dairy-free dessert provides healthy fats from coconut milk and beneficial antioxidants from fresh raspberries. The fiber content helps slow sugar absorption, while the natural sweeteners offer a better alternative to processed sugars. One serving delivers approximately 14% of daily recommended fiber intake.
Disclaimer:
Nutritional values may vary depending on specific ingredients used, brands selected, and portion sizes. Calculate precise nutritional information using the exact products and measurements in your preparation.
Final Thoughts
This summer-perfect dessert delivers professional-quality results when you carefully follow the precise measurements and techniques outlined above. You’ll find yourself returning to this recipe throughout the year, as its versatile flavor combinations work well for both casual gatherings and formal occasions.
To maximize your success with this recipe, remember that temperature control is vital during the freezing process. Your diligence in stirring every hour will yield the smooth, creamy texture that makes this dessert exceptional. Don’t hesitate to experiment with year-round enjoyment by adjusting the sweetness to complement seasonal fruit variations.
When you master this base recipe, you’ll join countless home chefs who’ve discovered that dairy-free ice cream can rival traditional versions in both texture and taste.
Frequently Asked Questions
Can I Substitute Frozen Raspberries for Fresh Ones?
Yes, you can use frozen raspberries! They’ll give you the same intense raspberry flavor and smooth texture. Just thaw them completely and drain any excess liquid before blending to maintain your ice cream’s perfect consistency.
How Long Does This Ice Cream Stay Creamy Once Served?
Once served, you’ll find your ice cream stays creamy for about 15-20 minutes at room temperature. For the best shelf life and texture, don’t let it sit out longer than 30 minutes before returning to storage.
Will Adding Alcohol Prevent the Ice Cream From Freezing Too Hard?
Like a master mixologist, you’ll find that adding 2-3 tablespoons of vodka or rum creates freezing point depression, preventing your ice cream from becoming too hard. The alcohol content keeps it perfectly scoopable, even straight from the freezer.
Can I Use Coconut Cream Instead of Coconut Milk?
Yes, you can substitute coconut cream – it’ll actually give you a richer consistency due to its higher fat content. Just thin it slightly with water (use 3 parts coconut cream to 1 part water) for ideal texture.
Does This Recipe Work With Sugar Substitutes Like Stevia or Monk Fruit?
You can use sugar substitutes, but you’ll need to adjust quantities since stevia and monk fruit are much sweeter than sugar. Start with 1/4 the amount and taste-test for flavor profile compatibility before freezing.
