Raspberry Almond Vegan Ice Cream (Gf, V)


  • 1 14-ounce can of full fat coconut milk
  • 1/2 cup of almonds
  • 1/4 cup of raspberries, fresh or freeze dried
  • 2-3 tablespoons of maple syrup (adjust to taste)
  • 1 teaspoon of vanilla extract


  1. In a blender, blend your almonds until roughly chopped. Add your coconut milk, maple syrup, and vanilla extract. Blend to combine. And your raspberries and blend for just a few seconds.
  2. Pour your mixture into any container that can be covered. Cover and freeze for about 4 hours, until firm. Enjoy!

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