In most cases when I’m making a vegan version of something I opt for oat milk or oat cream as my dairy replacement, as I find the flavour less intrusive than coconut. It baffles me that coconut is so commonplace in vegan food, as whilst it is undoubtedly useful as a dairy substitute, it has such a distinctive flavour. Raspberry and coconut however, are a perfect match in my book, and I could eat this ice cream all summer long. It’s nicely tart, and a little creamy from the coconut, whilst still being really refreshing.
Vegan raspberry and coconut ice cream
- 350g raspberries (I use frozen but you could use fresh)
- 1.5 tbsp granulated sugar
- 250g coconut cream (you can buy this in cartons, or scoop the solid cream from the top of a can)
- 200g full fat coconut milk (the kind you buy in a tin, not a carton)
- 175g granulated sugar
- Put the raspberries into a saucepan with 1.5 tbsp granulated sugar and set over a very gentle heat. Stir from time to time to make sure it doesn’t catch, but otherwise leave it until the raspberries have broken down and the whole thing looks very soupy.
- Remove it from the heat and pass it through a fine mesh sieve. It’s quite hard work pushing it through, use a silicone spatula and just push the pulp back and forth over the sieve, you will keep on getting more and more puree come through. I got 250g puree, so keep going until you get around the same amount. (Scrape the underside of the sieve as a lot of it clings there.) Discard the seeds.
- In a large pan, heat the coconut cream, coconut milk and sugar over a medium heat, whisking occasionally. As soon as it comes to the boil, remove it from the heat and allow it to cool.
- Once cooled, whisk in the raspberry puree, and churn according to your ice cream maker’s instructions.