A classic flavor that everyone loves. This ice cream has a vanilla-coconut milk and oat milk base and a tart, fruity raspberry sauce. The combination of creamy vanilla ice cream and fresh raspberry is one that never gets old.–Christina Leopold


If stored properly–tightly covered and kept frozen–this vegan raspberry ripple ice cream will stay scrumptious for up to 2 weeks. Because you’ve made it at home, with fresh ingredients and none of those big-word preservatives, it’s not going to last forever. It will be at its best within 14 days. Let it sit on the counter for 5 minutes before digging in. Enjoy!

A close-up of 3 raspberry ripple ice cream in waffle cones.

Vegan Raspberry Ripple Ice Cream

4.50 / 2 votes
Just one bite and you will be in vegan ice-cream heaven, promise! Raspberries, coconut cream, and oatmilk come together to make a creamy and rich ice cream.
David Leite
Servings4 servings
Calories304 kcal
Prep Time35 minutes
Chill Time4 hours
Total Time5 hours 45 minutes


  • Ice cream maker


For the raspberry sauce

  • 3/4 cup frozen raspberries
  • 2 tablespoons maple syrup

For the ice cream

  • Two (13.5-ounce) cans chilled coconut milk (using only the thick cream from the top of the can)
  • 1 cup unsweetened oat milk
  • 3/4 cup maple syrup
  • 2 tablespoons (1 oz) coconut oil (solid)
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon almond extract


Make the raspberry sauce

  • Place the raspberries in a saucepan and allow them to thaw for 30 minutes. Set over medium heat, bring to a simmer, and cook for 10 minutes.
  • Pass the mixture through a fine-mesh sieve set over a bowl. Discard the seeds and add the liquid back to the saucepan. Add the maple syrup and simmer, stirring continuously, until thick and jam-like, about 5 minutes. Let the sauce cool.

Make the ice cream

  • In a high-speed blender, combine all of the ice cream ingredients and blitz until smooth and creamy. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (35 to 40 minutes).
  • Once the ice cream has finished churning, dump it into a large bowl and use a rubber spatula to carefully fold in three-quarters of the raspberry sauce.
  • Spoon the ice cream into a loaf pan and top with the remaining raspberry sauce, then use a knife to create a swirl effect on the top.
  • Cover the pan and freeze until the ice cream is set, at least 4 hours.
  • To serve, remove the ice cream from the freezer 10 minutes ahead of time and use a warm ice cream scoop to serve.
No Bake Vegan Desserts Cookbook

Adapted From

No-Bake Vegan Desserts

Buy On Amazon


Serving: 1 servingCalories: 304 kcalCarbohydrates: 57 gProtein: 1 gFat: 8 gSaturated Fat: 6 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 35 mgPotassium: 223 mgFiber: 2 gSugar: 49 gVitamin A: 130 IUVitamin C: 6 mgCalcium: 169 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Christina Leopold. Photo © 2021 Christina Leopold. All rights reserved.

Recipe Testers’ Reviews

Intrigued by the idea of making a vegan ice cream, I was excited to try vegan raspberry ripple ice cream and found this recipe to be a keeper. Bursting with flavor, creamy, and with a satisfying mouth feel, we all loved the flavor combination of raspberries and coconut.

The recipe does require planning ahead since the ice cream maker should be chilled along with the two cans of coconut milk. Other than that, it only takes a little over a half an hour to put everything together. I’ll definitely make this again soon–it’s impressive enough to serve to guests with the added bonus that you get to make it ahead.

I didn’t serve this with anything else because it needed nothing! But I’m sure offering an oatmeal cookie or a piece of shortbread wouldn’t hurt.

Quick, easy, and vegan. Which means–no overnight chilling, few dishes, and completely animal free. Plus, this type of dessert won’t weigh you down in the warm weather months. This vegan raspberry ripple ice cream is summer’s secret weapon.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. Peggy, we haven’t tried it with only using the coconut milk, so we can’t say if it would work or not. The oat milk lends extra creaminess to the ice cream, so you might find the coconut-only version wouldn’t be quite as rich and creamy.