Raspberry Coconut Milk Ice Cream ( + dairy-free option)

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Easy Homemade Raspberry Coconut Milk Ice Cream that is easy to make with simple ingredients using your ice cream maker! Dairy-free option included! Jump to Recipe 

This coconut milk ice cream is fruity, sweet, super creamy, rich, simple, and quick to make.

For this raspberry coconut milk ice cream recipe, you will need an ice cream maker. I love my ice cream maker and if you like homemade ice cream I really recommend you get yourself one. Mine is a budget Cuisinart one that is compact and reliable and makes the perfect creamy ice cream every time! 

• canned full-fat coconut milk
• plant-based milk or milk
• sugar
• egg yolks
• shredded coconut – use unsweetened (I blitz in finely in the food processor)
• 1/2 cup heavy cream (you can use coconut cream for dairy-free) 
• fresh or frozen raspberries

The beautiful thing about making this raspberry coconut ice cream in an ice cream maker is that you can eat it right away – no need to churn then freeze! It comes out in that perfect, soft-serve state that I love the most. But if you want proper scoops you should leave it a few more hours in the freezer and it scoops up beautifully, as you can see in the pictures.

Recipe Variations: 

• Use blueberries instead of raspberries
• Serve it with toasted coconut 
• For a dairy-free raspberry coconut ice cream, use coconut cream instead of heavy cream

For more easy homemade ice cream recipes, check out my Vegan Cookie Dough Ice Cream, my Brandy Cherry Ice Cream or my Thai Peanut Ice Cream or my Coconut Ice Cream 

5 from 1 vote

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Raspberry Coconut Milk Ice Cream

Easy Homemade Raspberry Coconut Milk Ice Cream that is easy to make with simple ingredients using your ice cream maker!

Course Dessert

Cuisine Italian

Keyword coconut milk ice cream, raspberry coconut ice cream

Prep Time 20 minutes

Churning 1 hour

Total Time 1 hour 20 minutes

Servings 6

Calories 210 kcal

Ingredients

• 1 can 400 ml coconut milk
• 100 ml plant-based milk or milk
• 1 pinch salt
• 1/2 cup granulated sugar
• 3 egg yolks
• 1/2 cup shredded unsweetened coconut I blitz in finely in the food processor
• 1/2 cup heavy cream
• 1 cup frozen raspberries

Instructions

1. Heat the coconut milk in a pit together with the milk, sugar and salt and allow to cool a second while mixing the egg yolks in a small bowl. Now stir the still hot sweetened coconut milk into the egg mixture and put everything back into the pot and let it thicken over low heat. Add the coconut and let everything thicken a bit, then add the cream.

2. We let the mass cool down to room temperature then chill in the refrigerator before you put it in the ice cream maker.

3. My ice cream maker takes about 50 minutes to churn. If it already has a nice creamy soft serve consistency, add the frozen raspberries, which you can break up a bit beforehand.

4. When the ice cream has reached a soft-serve texture, transfer it to a loaf tin and freeze for 2 more hours.

5. Take it out 5 minutes before serving so that it can be portioned better.