How long does raw raspberry and chocolate ice cream [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw raspberry and chocolate ice cream [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw raspberry and chocolate ice cream [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw raspberry and chocolate ice cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw raspberry and chocolate ice cream [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Raspberry and Chocolate Ice Cream
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Ingredients You Need for Raw Raspberry and Chocolate Ice Cream [Vegan]

1 cup raspberries, frozen
3/4 cup raw nut or oat milk, or water
2 ripe bananas, peeled, chopped, and frozen
1-2 tablespoons cacao powder
1 tablespoon coconut sugar
1 teaspoon maca powder (optional)
Extra raspberries, cacao powder, or raw chocolate sauce to serve

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How to Prepare Raw Raspberry and Chocolate Ice Cream [Vegan]

Place the frozen raspberries and milk in a blender and blend until smooth. Keep the machine going while you add the frozen bananas piece by piece. Blend until smooth and creamy.
Pour half of the raspberry ice cream into a container and place in the freezer for now. Add the raw cacao and coconut sugar (and maca, if using) to the remaining ice cream in the blender and whizz again for a few seconds. Pour this chocolate ice cream into another container and place in the freezer.
Freeze both ice creams for about half an hour, just to set hard enough to scoop into evenly shaped balls. Serve with a bit of cacao powder, raw chocolate sauce and/or extra berries.

Notes

If leaving the ice cream for longer, take the ice cream out of the freezer and whip for a minute or two every half hour over a period of three hours. This ensures that air is whipped into the ice cream, which prevents it from turning into a hard block.