Raspberry "Ice Cream" ("Pegan" & non-dairy)

A variation of Pegan Strawberry Ice Cream - also on this site

Raspberry frzn dessert.jpg


  • 1 can (13 1/2 oz, 400 ml) unsweetened full-fat coconut milk
  • 4 tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 heaping cups (250-300 g) frozen raspberries 
  • 10 drops stevia, or to taste (optional)


The original recipe had no added sweetener and I found it needed a bit, so I added 10 drops of stevia. 

Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the raspberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Taste for desired sweetness - I find about 10 drops of stevia is just right. You can also add a hit of honey or sweetener of choice.

Transfer mixture to the chilled ice cream bowl and start the machine. Once churned, you can enjoy it immediately (a soft-serve texture) or place it in the freezer until firm, 2 to 3 hours. Remove 10-15 minutes prior to serving to allow it to soften.