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Raspberry Coconut Blender Ice Cream

  • Prep Time: 490 minutes
  • Total Time: 490 minutes
  • Yield: 2 -3 servings 1x


No ice cream maker or bananas necessary, this healthy blender ice cream recipe makes for a cold, creamy, cone-full of dessert with just 3 ingredients!


  • 1 can full fat coconut milk
  • 34 tbsp maple syrup OR 6-8 pitted medjool dates
  • 2 cups frozen raspberries
  • For serving: ice cream cones (shredded coconut, berries)


  1. Blend the coconut milk and the maple syrup or dates.
  2. Pour into an ice cube tray or mini muffin pan. Freeze overnight (Or longer! They can last for weeks and you can just pull them out when you want a banana-free ice cream treat.)
  3. Once fully frozen, pop them out of the tray/pan. If you are having trouble, try inserting a knife into the center and tapping to break them apart.
  4. Blend with the frozen berries until smooth and creamy. Add a few tablespoons of coconut milk if/as needed to help it blend.
  5. Serve immediately or freeze for 10-15 minutes for a firmer texture.