Imagine a dessert so creamy, so refreshing, and so incredibly easy to make that it'll become your instant summer obsession! This no-cook, egg-free Raspberry Lemon Vanilla Ice Cream is about to revolutionize your dessert game, delivering restaurant-quality flavor with minimal effort. With just a blender and a few simple ingredients, you'll create a luxurious frozen treat that's not only delicious but also dairy-free and naturally sweetened. Get ready to impress your friends and family with a homemade ice cream that looks and tastes like it came from a gourmet kitchen!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups raspberries
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients and ensure they are fresh and at the right temperature. Wash the raspberries thoroughly and pat them dry with a clean kitchen towel.
- In a high-powered blender, combine the fresh raspberries, coconut milk, maple syrup, lemon juice, and vanilla extract. Ensure all ingredients are measured precisely for the best flavor balance.
- Blend the mixture on high speed for 2-3 minutes until completely smooth and the raspberries are fully pureed, creating a vibrant pink-red liquid with no visible fruit chunks.
- Taste the mixture and adjust sweetness if needed by adding a little more maple syrup. The flavor should be balanced between tart raspberries and sweet maple.
- Pour the blended mixture through a fine-mesh strainer to remove raspberry seeds, pressing gently with a spatula to extract all the liquid.
- Transfer the strained mixture into a freezer-safe container with a tight-fitting lid. Use a shallow, wide container for faster and more even freezing.
- Cover the container and place in the freezer. For the best texture, stir the mixture every 30-45 minutes with a fork to break up ice crystals, repeating 3-4 times during the freezing process.
- Allow the ice cream to freeze for approximately 4-6 hours or overnight until it reaches a firm, scoopable consistency.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.
- Serve in chilled bowls, optionally garnishing with fresh raspberries, a mint leaf, or a light dusting of lemon zest for added visual appeal and flavor.
Tips
- Use ripe, fresh raspberries for the most intense flavor. If fresh aren't available, high-quality frozen raspberries work well too.
- Invest in a high-powered blender to ensure a completely smooth mixture without any fruit chunks.
- For extra smoothness, strain the mixture thoroughly to remove all raspberry seeds.
- The key to creamy no-churn ice cream is frequent stirring during the freezing process. Don't skip the 30-45 minute stirring steps!
- Use a shallow, wide container for faster and more even freezing.
- For a vegan version, ensure your maple syrup is 100% pure and your coconut milk is full-fat for the creamiest texture.
- If you prefer a less sweet dessert, start with less maple syrup and adjust to taste.
- For an extra fancy presentation, garnish with fresh raspberries, a mint leaf, or a light dusting of lemon zest.
- Allow the ice cream to soften slightly at room temperature before serving for the perfect scoopable consistency.
- Store in an airtight container and consume within 5-7 days for the best flavor and texture.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 30g
Protein: 2g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 0mg
