Vegan Raspberry Ripple Ice Cream

Vegan raspberry ripple ice cream makes summer better for everyone-it’s dairy-free, gluten-free, vegan, and unbelievably delicious. Full of raspberries and lots of good-for-you ingredients, you’ll never know that it’s actually pretty healthy, too.

A close-up of 3 raspberry ripple ice cream in waffle cones.

Adapted from Christina Leopold | No-Bake Vegan Desserts | Page Street Publishing, 2021

A classic flavor that everyone loves. This ice cream has a vanilla-coconut milk and oat milk base and a tart, fruity raspberry sauce. The combination of creamy vanilla ice cream and fresh raspberry is one that never gets old.–Christina Leopold


If stored properly–tightly covered and kept frozen–this vegan raspberry ripple ice cream will stay scrumptious for up to 2 weeks. Because you’ve made it at home, with fresh ingredients and none of those big-word preservatives, it’s not going to last forever. It will be at its best within 14 days. Let it sit on the counter for 5 minutes before digging in. Enjoy!

Vegan Raspberry Ripple Ice Cream

A close-up of 3 raspberry ripple ice cream in waffle cones.

Just one bite and you will be in vegan ice-cream heaven, promise! Raspberries, coconut cream, and oatmilk come together to make a creamy and rich ice cream.

Christina Leopold

Prep 35 mins

Chill Time 4 hrs

Total 5 hrs 45 mins

Make the raspberry sauce

  • Place the raspberries in a saucepan and allow them to thaw for 30 minutes. Set over medium heat, bring to a simmer, and cook for 10 minutes.
  • Pass the mixture through a fine-mesh sieve set over a bowl. Discard the seeds and add the liquid back to the saucepan. Add the maple syrup and simmer, stirring continuously, until thick and jam-like, about 5 minutes. Let the sauce cool.

Make the ice cream

  • In a high-speed blender, combine all of the ice cream ingredients and blitz until smooth and creamy. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (35 to 40 minutes).
  • Once the ice cream has finished churning, dump it into a large bowl and use a rubber spatula to carefully fold in three-quarters of the raspberry sauce.
  • Spoon the ice cream into a loaf pan and top with the remaining raspberry sauce, then use a knife to create a swirl effect on the top.
  • Cover the pan and freeze until the ice cream is set, at least 4 hours.

  • To serve, remove the ice cream from the freezer 10 minutes ahead of time and use a warm ice cream scoop to serve.

Serving: 1servingCalories: 304kcal (15%)Carbohydrates: 57g (19%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 35mg (2%)Potassium: 223mg (6%)Fiber: 2g (8%)Sugar: 49g (54%)Vitamin A: 130IU (3%)Vitamin C: 6mg (7%)Calcium: 169mg (17%)Iron: 1mg (6%)

Originally published August 14, 2021

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