Raspberry Ice Cream (raw, vegan)

reading time: ca. 1 min

Quick 2-ingredient ice cream without ice cream maker

Preparation time: 5 mins + 3 hours freezing time
Main ingredients: banana, raspberry
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, paleo, raw food, low-fat

After experimenting with banana-free Raspberry Sherbet and whipping up both Raspberry + Matcha Mint Ice Cream, Raspberry + Chocolate Ice Cream AND a Raspberry Swirl Ice Cream over a year ago, it is time to make some proper clean Raspberry Ice Cream! Don't you think? So there it is. Hot pink, healthy and gorgeous.

Note: I used an ice cream scoop for this just for fun and to show that "nicecream" is the same consistency as regular old dairy ice cream when done right. So i could make each and every one of my raw vegan ice creams look like this one, like proper ice cream - but most of the time i'm simply too lazy (just being honest).

Also, I just noticed that with its blue and white striped bowl, this ice cream would totally pass off as a dessert for July 4th, haha!


3 bananas, peeled, chopped and frozen
1 cup raspberries, frozen
3 chopped mint leaves (optional)
a splash of water to get the blender going

- a high-speed blender or food processor (NO NEED FOR AN ICE CREAM MAKER!)


Add your frozen banana pieces to a blending machine (high-speed blender or food processor) and blend. Add frozen raspberries, and - if wished - your chopped mint leaves for a fresher hint. 

Blend until creamy smooth. Using a spatula, spoon or fancy-pantsy ice cream scoop, transfer into a dessert bowl, garnish with fresh raspberries and mint leaves. Then dig in. It's all yours. Unless you share it with someone close to your heart - all the better :)

This colour just screams SUMMER to me!

Note: This is part of my raw vegan Ice Cream Galore this month!