A short list of ingredients including coconut cream and maple syrup make this berry ice cream easy and delicious. Maple syrup avoids refined sugar and blends so easily into the mixture. And coconut cream is the perfect vegan alternative to ice creams made with dairy: it’s thickness helps keep the finished product firm while staying creamy. This vegan strawberry raspberry no-churn ice cream is a bit tart, but still sweet.
This recipe avoids the hassle of churning ice cream and messing with different ingredients to get the right ratio to firm up. Rather, we simply use coconut cream, frozen berries, maple syrup, and vanilla extract to make this simple ice cream. These ingredients are quickly blended together, then spread into a loaf pan and tossed in the freezer until firm.
Crumbled bits of our Raspberry Maca LivBar along with unsweetened coconut flakes welcomes a chewy, crunchy aspect to bites of otherwise smooth and creamy ice cream. Before freezing, these elements are layered between the strawberry raspberry ice cream and sprinkled on top. It’s quick, easy, and made with just a few ingredients from your own home.
Vegan Strawberry Raspberry No Churn Ice Cream
In a food processor or blender, add the coconut cream, berries, maple syrup, and vanilla extract. Blend or pulse until very smooth and ingredients are well combined.
Pour about half of the berry mixture into a loaf pan and spread evenly. Sprinkle half of the crumbled LivBar on top. Sprinkle ¼ cup shredded coconut on top.
Spread the remaining berry mixture over the top. Sprinkle with the remaining crumbled LivBar and coconut shreds.
Cover and place in the freezer for at least 4 hours.
If desired, serve with dairy free whipped cream!