Chocolate Raspberry Ice Cream with mint

Vegan Chocolate Raspberry Ice Cream

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Dessert
  • Method: Ice Cream Maker
  • Cuisine: Vegan, Dairy-Free


This Vegan Chocolate Raspberry Ice Cream is made dairy-free using coconut milk. It’s also refined sugar free, and sweetened with dates.


  • 1 13.5-ounce can full-fat coconut milk, chilled
  • 1 pint fresh raspberries (or 1 cup frozen raspberries, defrosted)
  • 1 cup Medjool dates (about 12 large dates), pitted
  • ¼ cup cocoa powder
  • ½ teaspoon vanilla extract
  • 6-8 fresh mint leaves


  1. Freeze the base of your ice cream maker.
  2. Place the can of coconut milk in the fridge so it’s completely chilled before starting.
  3. Combine the coconut milk, raspberries, dates, cocoa powder, vanilla, and mint into a high-speed blender or food processor.
  4. Process on high until ingredients are combined.
  5. Pour the mixture into the base of your ice cream maker and churn for 30 minutes.
  6. Use a spatula to transfer the ice cream to a glass container and place in the freezer for at least 30 minutes to harden.
  7. Serve cold.


This ice cream is best served the same day. If you do freeze it overnight, then just let it warm up a bit on your kitchen counter before scooping.