We are almost into summer and it’s been pretty warm here the last few weeks, so I am definitely craving ice cream! I could just go buy some vegan ice cream at the store, but I really enjoy making my own unique flavors. Last weekend I was thinking something citrusy sounded good, so I made some Vegan Key Lime Pie Raspberry Ice Cream!
It was easy to make and so delicious! Getting your own ice cream maker is a really good investment if you are an ice cream lover! Then you can make your own fun flavors! For the base in this one to make it really creamy I used coconut milk and avocado as the base.
I added in plenty of lime juice and zest to give it just the right of tartness, and used dates to sweeten it. Also just a touch of vanilla. Lastly some spinach for color (you could also use natural green food coloring). Once it was churned to creamy perfection I layered and swirled it with raspberry jam.
It was so heavenly! Like rich key lime pie, a balanced tart sweet flavor and sweet jammy raspberries! This is perfect for summer! If you are in the mood for some ice cream definitely give this Vegan Key Lime Pie Raspberry Ice Cream a try!
Vegan Key Lime Pie Raspberry Ice Cream
Makes about 4 cups
Ingredients:
- 1 15 oz can full fat coconut milk
- 2 medium avocados, seeds and skin removed
- 3/4 cup soft pitted dates
- 1/4 cup lime juice
- 2 Tbsp lime zest
- 1 handful spinach
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 1/2 cup raspberry jam
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Instructions:
In a blender combine everything but the raspberry jam and blend until smooth. Pour into an ice cream maker and process according to directions until thick and the consistency of soft serve. Alternatively if you don’t own an ice cream maker, pour it into a bowl
And put it in the freezer, whisking it every so often until it is thick.
Pour 1/3 into a freezer proof container, top with some of the jam, swirl it with a knife, then half the remaining ice cream, then more jam then the rest of the ice cream and swirl with a knife. Put the lid on and freeze until a little more firm and scoop-able, a few hours.
Enjoy! If it becomes too firm let it sit out 15 minutes before scooping.
Keeps for 4 months in the freezer.
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