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    You are here: Home » Recipes » Desserts » Vegan Chocolate Chip Raspberry Swirl Ice Cream

    Vegan Chocolate Chip Raspberry Swirl Ice Cream

    Published: Apr 23, 2015 · Last Updated: Jul 20, 2020 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    This Vegan Chocolate Chip Raspberry Ripple Swirl Ice Cream is an easy and healthy recipe made with clean ingredients! It's the perfect plant-based dessert that can be prepared in about 5 minutes, is banana-free, and can be made with fresh or frozen raspberries!
    Vegan Chocolate Chip Raspberry Swirl Ice Cream | The Healthy Family and Home

    Here's Why This Recipe Works

    My top 3 favorite reasons:

    1. It's Made Without Bananas
    2. Can Be Prepared In About 5 Minutes
    3. Made With Clean Ingredients

    You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, egg-free, contains no refined sugar, and is paleo-friendly.

    Feel Good About What You Eat text graphic

    What Goes Into This Recipe

    Here's a list of the nutrient-dense ingredients that are used to make this recipe:

    How To Make This Recipe: Step-by-Step Instructions

    Here's how to make this recipe and I'll show you how easy it is with step-by-step instructions.

    Before beginning, you'll need to make sure the inner container of your ice cream maker has been left in the freezer overnight, or longer.

    Step 1: Prepare The Ice Cream Mixture

    Firstly, add all the ingredients for the ice cream mixture to a Vitamix and blend until it's creamy and smooth.

    This recipe can be made with or without cashews, so if you will not be using cashews, you can make the mixture in a regular blender if you don't have a Vitamix.

    Step 2: Transfer The Mixture To An Ice Cream Maker

    Secondly, pour the ice cream mixture into the frozen inner container of your ice cream maker.

    Prepare the ice cream according to your machine's directions - which can vary.

    Step 3: Add The Add-Ins

    Thirdly, add the raspberry + chocolate chip add-ins to the ice cream and gently stir in by hand.

    Take extra care to not "over-stir" if you are using frozen raspberries because they will "bleed" into the ice cream and make it pink instead of having a swirl.

    The appearance will look different but it will taste the same.

    Step 4: Serve

    Lastly, there are two options to serve your ice cream:

    1. Soft-Serve: Serve it immediately after stirring in the add-ins.
    2. Scoopable: Transfer the ice cream mixture to a 9 x 5 loaf pan, spreading it evenly. Next, cover it tightly and place it in the freezer for at least 3-4 hours, or overnight. Allow it to thaw slightly (about 10 minutes) so it will be easier to scoop.

    Store any leftover ice cream in an air-tight BPA-free container in the freezer (for scoopable ice cream) or the refrigerator (for soft-serve ice cream).

    Vegan Chocolate Chip Raspberry Swirl Ice Cream | The Healthy Family and Home

    Frequently Asked Questions

    Can I Make This Without Cashews?

    Yes! I added the cashews to give the ice cream and extra creamy texture, but you can still make it without them. Simply omit them and follow the rest of the recipe as is.

    Is This Recipe Healthy?

    In my opinion, yes!

    Here's the ingredient list for a popular and similar store-bought ice cream:

    • S.A.D. (Standard American Diet) Haagen-Daz Black Raspberry Chip Ice Cream Ingredients: Cream, Milk Nonfat, Sugar, Chocolate Chips (Sugar, Coconut Oil, Butter Oil, Soy Lecithin, Lecithin, Flavors Natural, Corn Starch, Milk), Eggs Yolks, Flavors Natural, Raspberries Black Juice from Concentrate (Water, Raspberries Black Juice Concentrate), Vanilla Beans Ground 

    My recipe is made with only 4 ingredients, uses real organic fruit, and is 100% vegan!

    Can I Make This Recipe Medical Medium Compliant?

    Yes! Simply follow these substitutions:

    • Omit the chocolate chips
    • Use alcohol-free vanilla extract

    Do I Have To Use A Vitamix?

    Using a Vitamix will give the best results and the creamiest texture. If you will not be using a Vitamix, you will need to soak the cashews before blending them to make them as soft as possible.

    • Add the cashews to a bowl filled with filtered/purified water and soak for 30-60 minutes. Drain and rinse them before adding to your blender.

    The texture of the ice cream mixture may have a "grainy" texture, but the taste will be the same.

    Karielyn's Expert Tips + Ingredient Substitutions

    Here are some of my expert tips to make this recipe perfectly:

    Raspberries:  I've used both organic frozen raspberries and fresh organic fresh raspberries and both work fine. However, frozen raspberries may "bleed" into the ice cream and might turn it pink.  It wouldn't affect the flavor but may change the appearance slightly.

    Sweetener:  I don't like my ice cream overly sweet, so I only used 1/4 cup of sweetener since I added the chocolate chips (which are also sweet).  Feel free to add extra sweetener if you prefer.

    In addition, make sure your sweetener is vegan, as most sugar is whitened with animal bone char. The brand I use is 100% vegan and made without animal bone char.

    Coconut Milk: Make sure you use "full-fat" coconut milk in a can and add the entire can to the blender with the coconut fat + coconut water.

    Chocolate Chips: I find the "mini" chocolate chips work better since they're smaller, but you could also use standard-size chocolate chips.

    No-Churn Method:  You could also make this recipe without an ice cream maker.  Just pour the ice cream mixture into a 9 x 5 baking dish and gently stir/swirl in the raspberries.  I've tried to make no-churn ice cream with chocolate chips before and they all just sink to the bottom.  If you want to make it without an ice cream mixture, you can add them and let them sink, or just sprinkle them on top right before you serve it.

    Want More Healthy Plant-Based Dessert Recipes?  

    Check out these:

    • Chocolate and Peanut Butter Swirl Ice Cream
    • Healthy Peanut Butter Cups
    • Chocolate Crunch Bars
    • or my CLEAN DESSERTS Cookbook with 72 plant-based no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!

    Did You Make This Recipe?

    I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

    Vegan Chocolate Chip Raspberry Swirl Ice Cream | The Healthy Family and Home

    Vegan Chocolate Chip Raspberry Swirl Ice Cream

    This Chocolate Chip Raspberry Swirl Ice Cream is an easy and healthy recipe made with only 4 clean ingredients! It's the perfect plant-based dessert that can be prepared in about 5 minutes, is banana free, and can be made with fresh or frozen raspberries!
    { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | No Refined Sugar | Paleo-Friendly }
    5 from 1 vote
    Print Pin Review Save For Later Saved!
    Prep Time: 5 minutes
    Inactive Time: 30 minutes
    Total Time: 35 minutes
    Yields: 6 servings
    Calories : 583

    Equipment

    • Vitamix
    • Ice Cream Maker

    Ingredients

    For the ice cream:

    • 1 1/2 cups organic raw cashews
    • 1 can organic full-fat coconut cream (13.5-ounce can)
    • 1/2 cup organic vegan cane sugar
    • 3 tablespoons organic refined coconut oil
    • 1 tablespoon arrowroot powder
    • 1 teaspoon organic pure vanilla extract
    • 1/4 teaspoon Himalayan pink salt

    For the add-ins:

    • 1 cup organic raspberries
    • 1/4 cup Enjoy Life semi-sweet mini chocolate chips
    US Customary - Metric

    Instructions

    • Pre-freeze the inner container of your ice cream maker overnight.

    Prepare the ice cream:

    • Add all ingredients for the ice cream to a Vitamix and blend until everything is well combined.
    • Pour the mixture into the pre-frozen inner container of your ice cream maker and proceed using your machine's directions (mine is ready in about 20-30 minutes).

    Add the add-ins:

    • When the ice cream is ready, add in the add-ins and gently stir them in by hand. Take care to not over stir the raspberries (especially if they are frozen) because they will "bleed" and turn the ice cream pinkish. It won't affect the flavor, just the appearance.
    • Serve immediately as a "soft-serve" ice cream or transfer the mixture to a 9 x 5 loaf pan, cover tightly, and place it in the freezer for 3-4 hours for traditional "scoopable" ice cream.

    Recipe Notes

    Raspberries:  I've used both organic frozen raspberries and fresh organic fresh raspberries and both work fine. However, frozen raspberries may "bleed" into the ice cream and might turn it pink.  It wouldn't affect the flavor but may change the appearance slightly.
    Cashews: Make sure you use "raw" cashews and not "roasted + salted". In addition, It is not necessary to soak the cashews before adding them to your Vitamix, but you can if you have extra time. Simply add the cashews to a bowl filled with filtered/purified water and allow them to soak for 30-60 minutes. Drain and rinse them before adding to the Vitamix.
    Sweetener:  Make sure your sweetener is vegan, as most sugar is whitened with animal bone char. The brand I use is 100% vegan and made without animal bone char. You can also substitute the cane sugar with organic maple syrup in the same amount.
    Coconut Cream: Add the entire can to the Vitamix. This can be substituted with coconut milk. Just make sure you use "full-fat" coconut milk in a can and add the entire can to the blender with the coconut fat + coconut water.
    Coconut Oil: If you don't like the taste or smell of coconut oil, use organic refined coconut oil which has zero coconut taste or smell. 
    Chocolate Chips: I find the "mini" chocolate chips work better since they're smaller, but you could also use standard-size chocolate chips.
    Arrowroot: I added this ingredient to thicken the ice cream mixture. It can be omitted or substituted with organic cornstarch.
    Himalayan Pink Salt: This is my salt of preference, but it can always be substituted with sea salt.
    No-Churn Method:  You could also make this recipe without an ice cream maker.  Just pour the ice cream mixture into a 9 x 5 baking dish and gently stir/swirl in the raspberries.  I've tried to make no-churn ice cream with chocolate chips before and they all just sink to the bottom.  If you want to make it without an ice cream machine, you can add the chocolate chips and let them sink, or just sprinkle them on top right before you serve it.
    Serving Size: This recipe will make approximately (3) cups of ice cream. Nutritional information is for 1/2 cup which is (1) serving.

    Nutrition Information

    Serving: 1svg | Calories: 583kcal | Carbohydrates: 39g | Protein: 9g | Fat: 47g | Cholesterol: 1mg | Sodium: 105mg | Fiber: 5g | Sugar: 23g | Calcium: 30mg
    Course:Dessert
    Cuisine:American
    Recipe Author: Karielyn Tillman
    Did You Make This Recipe?Leave a Rating + Comment Below!
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    Karielyn Tillman

    Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.

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