Raspberry Ice Cream

5 from 1 vote

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!

Prep Time20

Cook Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 154kcal

Author: Dee Dine

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

US Customary - Metric

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.

Nutrition