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This sweet-yet-tart vegan raspberry ice cream is deliciously creamy, along with a crunchy almond-oat topping. It is made with full-fat coconut milk, fresh raspberries, agave, organic cane sugar, and sea salt. It’s amazing how just a handful of natural ingredients make an irresistible, all plant-based treat!

Cover of the book Incredible vegan ice cream, 3 balls of ice cream surrounded by cones on top of a chalkboard surface.

Incredible Vegan Ice Cream

This recipe is from the book Incredible Vegan Ice Cream by Deena Jalal. Deena is the founder and owner of the beloved Houston ice cream shop FoMu Ice Cream, and she has infused this book with the same creamy indulgent flavors you can find in her store.

Close up of two vegan raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Ice cream is one of my favorite things in the whole wide world, so I was thrilled to receive this book! There are 60 vegan ice cream recipes, and we love every single one we’ve tried. I especially enjoyed that the ice cream isn’t overly sweet. Some of my favorite flavors so far are blueberry shortbread, bourbon maple walnut, chocolate stout, roasted banana cinnamon, and apple cider donut. All of the ice creams are made with coconut milk, so if you’re allergic to coconut this book isn’t for you.

Little girl with pigtails, blue eyes, and olive skin holding a sugar cone with raspberry ice cream topped with two raspberries

Mexico has a wonderful history of handmade ice cream made with natural ingredients, and I thought this vegan raspberry ice cream would fit perfectly with my collection of Mexican desserts. In Mexico, ice cream making dates back to pre-hispanic times when the Teotihuacanos would collect ice from the top of the volcanoes and serve it with honey and fruit. Today, ice-cream making is a craft passed down from generation to generation. I’m so excited to apply the techniques and recipes from this book to recreate my favorite Mexican flavors.

4 scoops of vegan raspberry ice cream in small cups with a silver spoon.

Making Vegan Ice Cream is Easy!

Making vegan ice cream is actually so much easier than making traditional ice cream because you don’t have to make a custard base, and when you follow the Mexican tradition of using the freshest and ripest fruit, your vegan ice cream will be nothing but luscious, rich, and sweet. All you have to do is blend the ingredients to make the base, then churn in an ice cream maker.

Boy in an orange shirt with a surprised face holding an ice cream cone with raspberry ice cream

The Recipe: Vegan Raspberry Ice Cream with Almond Crumble

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 – 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Two raspberry ice cream cones on top of a black background surrounded by oatmeal crumble and raspberries

Vegan Raspberry Ice Cream with Oatmeal Crumble

This sweet-yet-tart vegan raspberry ice cream is deliciously creamy and speckled with a crunchy almond-oat topping, and made with coconut milk.
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Course: Dessert
Cuisine: Mexican
Keyword: almonds, dairyfree, oatmeal, raspberry
Prep Time: 5 minutes
Cook Time: 20 minutes
5 hours
Total Time: 5 hours 25 minutes
Servings: 10 Servings (1 quart)
Calories: 277kcal

Ingredients

Ice Cream Base

  • 1 pint Fresh or frozen raspberries
  • 2 cups All-natural canned coconut milk
  • 3 tbsp Organic unrefined cane sugar
  • ¼ cup Agave
  • Pinch of sea salt
  • ¾ cup Oatmeal Crumble cooled to room temperature, or neutral granola

Oatmeal Crumble

  • 1 cup Whole Rolled Oats
  • 2/3 cup Oat flour (or oats ground into flour)
  • Pinch Sea Salt
  • 1 tbsp. Ground flaxseed
  • 1/3 cup. Light brown sugar
  • 1 tbsp. Melted coconut oil
  • 1/4 cup Organic agave
  • 1 tsp. Pure vanilla extract

Instructions

Ice Cream Base

  • Start by making the raspberry purée. In a high-speed blender or food processor, purée the fresh or frozen red raspberries until they’re smooth. Set aside ½ cup (120 mof the purée. Use a high-speed or immersion blender to thoroughly mix the remaining purée, coconut milk, sugar, agave, and salt. Chill the mixture for at least 1 hour, or overnight.
  • Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and it should look like soft serve when it’s finished. Transfer the churned ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Gently fold the crumbled oats into the base until they’re evenly distributed. You want to be sure to maintain the air that was churned into the base for the best texture. Smooth the top, cover the container, and freeze the ice cream for at least 5 to 6 hours, or until it is set. Don’t skimp on time—this ensures the best quality and shelf life of the ice cream.
  • For an ideal texture, set the ice cream out for 5 to 10 minutes before serving it. It will keep well in the freezer for a couple of weeks in an airtight container.

Oatmeal Crumble

  • Preheat your oven to 350°F. Grease a parchment-lined baking sheet tray and set it aside. Combine the whole oats, oat flour, salt, flax, and brown sugar in a large bowl. Mix the ingredients with a wooden spoon or spatula until everything is evenly distributed. Add the coconut oil, agave, and vanilla to the bowl and mix until all the ingredients are well combined.
  • Pour the crumble onto the baking sheet tray. Bake it for approximately 15 minutes, or until it is golden brown. Stir the crumble while it's baking at 5 and 10 minutes to help break it into small chunks.
  • Allow the crumble to cool completely before storing it in an airtight container. It will keep for 1 week at room temperature but can be frozen for up to 1 month.

Notes

  • Full-fat coconut milk is the best plant-milk to use for this recipe.
  • Use fresh raspberries for the best flavor.
  • You can use your favorite store-bought granola to save time.
  • After freezing, set the ice cream out for 5 - 10 minutes to soften before serving.
  • It will keep well in the freezer for a couple of weeks in an airtight container.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Sodium: 12mg | Potassium: 252mg | Fiber: 5g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg

Disclaimer: I received a free copy of this book to write this review. That being said, all thoughts and opinions are my own.