Imagine a dessert that's not just creamy and delicious, but also completely dairy-free and bursting with rich chocolate and vibrant raspberry flavors. This isn't just another ice cream recipe - it's a game-changing treat that will make you forget all about traditional dairy desserts. Whether you're lactose intolerant, vegan, or simply looking for a healthier alternative, this chocolate raspberry ice cream will tantalize your taste buds and leave you craving more with every spoonful.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Dairy Free
Serves: 4 servings
Ingredients
- 2 cups coconut milk
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Start by gathering all your ingredients: 2 cups of coconut milk, 1/2 cup of cocoa powder, 1/2 cup of maple syrup, 1 cup of fresh raspberries, and 1 teaspoon of vanilla extract. Make sure your raspberries are washed and free from any stems or leaves.
- In a medium mixing bowl, combine the coconut milk, cocoa powder, maple syrup, and vanilla extract. Use a whisk or a hand mixer to blend the ingredients together until the mixture is smooth and well combined. Ensure that there are no lumps from the cocoa powder.
- Once the chocolate mixture is smooth, gently fold in the fresh raspberries. Be careful not to mash them too much; you want to keep some whole for texture and bursts of flavor in the ice cream.
- Transfer the mixture into an ice cream maker. Follow the manufacturer's instructions for your specific ice cream maker. Typically, you will need to churn the mixture for about 20-30 minutes until it reaches a soft-serve consistency.
- If you do not have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every 30 minutes for about 2-3 hours to break up any ice crystals, until it reaches the desired consistency.
- Once the ice cream is ready, scoop it into serving bowls or cones. You can garnish with extra fresh raspberries or a drizzle of maple syrup if desired.
- Enjoy your delicious, dairy-free chocolate raspberry ice cream immediately, or transfer it to an airtight container and freeze for later enjoyment. If frozen, let it sit at room temperature for a few minutes before scooping to soften slightly.
Tips
- • For the smoothest texture, ensure all ingredients are at room temperature before mixing. • If you don't have an ice cream maker, the freezer method works great - just remember to stir frequently to prevent ice crystals. • Use high-quality cocoa powder for the most intense chocolate flavor. • For extra richness, you can add a tablespoon of coconut cream to the mixture. • Fresh raspberries are key - they provide natural sweetness and beautiful color contrast. • To make the ice cream extra smooth, you can strain the raspberry seeds if desired. • Let the ice cream sit for a few minutes at room temperature before serving for the perfect scoopable consistency.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 22g
Saturated Fat: 19g
Cholesterol: 0mg
