A refreshing raspberry ice cream, a healthy fruit ice cream recipe. High in fiber and protein and no refined sugar! Easy to make using fresh raspberries and a blender. No ice cream maker needed and this mouth-watering frosty treat is low in calories!
This fresh raspberry ice cream recipe makes a delicious raspberry ice cream with only 3 ingredients and no sugar involved It's easy to make and delicious sweetened with dates. You all known how much I love dates, so high in fiber, iron and a lower glycemic index than refined sugar.
Ingredients You'll Need
- Raspberries. These fiber filled berries bring the fruity flavor. Be sure they are frozen.
- Date paste. Use my recipe for date paste, or see the recipe card below.
- Coconut milk. Use canned coconut milk, full fat, and be sure it is shaken and at room temperature. You want the full milk, not a separation as with some recipes.
- Salt.
Steps to Make
1.Prepare the date paste and open the coconut milk.
2. Blend up the raspberries, date paste, coconut milk, and salt until smooth and uniform. Taste at this point. If it is not sweet enough, add more date paste and blend again.
3.If you have ziplock bags or plastic wrap and a cookie sheet, you don't need an ice cream maker to make no churn ice cream in just two steps.
Step one : Pour the blended ice cream mixture into zip lock bags and seal them so when you lay them flat, the mixture is about ½ inch deep. Freeze for 4+ hours.
Step two : After that time, break up the frozen ice cream bark into chunks, and add those pieces to your blender. Process for a half a minute or so, stop the blender and scrap the sides and process again. After 2-3 minutes of doing this, you should have a creamy ice cream texture.
Step three : Pour the re-blended mixture into a parchment lined loaf pan. Cover the ice cream surface with plastic wrap so that every spec of the surface has plastic touching it. This is to seal out the air and avoid ice crystals from forming. Freeze until it reaches your desired texture - I freeze it at least four hours so we can scoop it.
FAQS
Dates are not only great at controlling blood sugar, but also full of other nutrients, antioxidants and those magical polyphenols, micronutrients found in some plant-based foods that are packed with potential health benefits.
Yes! Like dates, they are full of fiber and also low in sugar. The average GI score range is between 55 and 70. Berries, including raspberries, score below 40.
Yes! The flavor is wonderful, no different then if you use an ice cream maker. The only difference between ice cream made with an ice cream maker and no churn is the no churn texture can be closer to a sorbet.
More Healthy Ice Creams
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📖 Recipe
Raspberry Ice Cream
Ingredients
Raspberry Ice Cream
- 2 cups raspberries
- ½ cup date paste see date paste recipe below
- ½ cup full fat coconut milk
- pinch salt
Date Paste
- 10 dates (medjool dates soaked, pitted)
- ¼ cup dairy-free milk
- ¼ teaspoon vanilla
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Instructions
Steps to Prep
- Open a can of room temperature coconut milk : Shake cans before opening or open them and sit the cans in a pot of hot water so combine the solids if they separated out.½ cup full fat coconut milk
- Make date paste : Soak for 10 medjool dates in just boiled hot water, rinse and pit.Blend with ¼ cup almond milk and ¼ teaspoon vanilla. This makes ½ cup of date paste. This recipe is for ½ cup - I recommend you double it if you have the dates so you can have extra date paste. Refrigerate any extra date paste and use as a sweetener for smoothies, ice cream and coffee.10 dates, ¼ cup dairy-free milk, ¼ teaspoon vanilla
- Blend up Ice Cream : Blend up the raspberries, date paste, coconut milk, and salt until smooth and uniform. Taste at this point. If it is not sweet enough, add more date paste and blend again.2 cups raspberries, ½ cup date paste, ½ cup full fat coconut milk, pinch salt
No Churn Process
- If you have ziplock bags or plastic wrap and a cookie sheet, you don't need an ice cream maker to make no churn ice cream in just two steps.
- Step one : Pour the blended ice cream mixture into zip lock bags and seal them so when you lay them flat, the mixture is about ½ inch deep. I normally lay these bags in a cookie sheet to keep them flat in the freezer because my freezer is jam packed. But you can also just lay the bags flat on top of each other in the freezer if you have a flat area. Freeze for 4+ hours.
- Step two : After that time, break up the frozen ice cream bark into chunks, and add those pieces to your blender. Process for a half a minute or so, stop the blender and scrap the sides and process again. After 2-3 minutes of doing this, you should have a creamy ice cream texture.
- Step three : Pour the re-blended mixture into a parchment lined loaf pan.
- Cover the ice cream surface with plastic wrap so that every spec of the surface has plastic touching it. This is to seal out the air and avoid ice crystals from forming. Freeze until it reaches your desired texture - I freeze it at least four hours so we can scoop it.
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