Vegan Raspberry Ice Cream

Once processed in the Ninja Creami, Vegan Raspberry Ice Cream is best enjoyed immediately for the creamiest texture. You can refreeze it for up to 2 weeks — just let it sit at room temperature for 5-10 minutes before re-processing with the Re-Spin function.

This recipe works with all Ninja CREAMi models — the 7-in-1 (NC301), Deluxe, XL Deluxe 11-in-1 (NC501), and Scoop & Swirl (NC701). It also works with discontinued models like the Breeze (NC100) and original 5-in-1 (NC300). The ingredients are sized for a standard 16oz pint. If you have a 24oz Deluxe or XL Deluxe model, use our built-in ingredient scaler to adjust the quantities up.

Yes! This is a beginner-friendly recipe with just 4 ingredients and 4 simple steps. It's a great recipe if you're new to the Ninja Creami.

Yes, this recipe is: Vegan, Dairy-Free, Gluten-Free. Always check individual ingredient labels to confirm they meet your specific dietary requirements.

This is normal after the first spin. Select the Re-Spin function for a smoother, creamier result. If it's still crumbly after two re-spins, let the pint sit at room temperature for 3-5 minutes, then try again.

Extracts are highly concentrated — a little goes a long way. Start with the amount listed and taste the base before freezing. You can always add more, but you can't remove it. Peppermint extract is especially potent — even 1/4 teaspoon extra can make it overpowering.

Yes! Fresh fruit works great — just blend it smooth before pouring into the Creami pint. The frozen fruit in this recipe is for convenience and sometimes creates a thicker base. Either way, the Creami will freeze and process it the same way.

Yes — full-fat coconut milk (17-22% fat) is essential for a creamy result. Lite coconut milk (5-7% fat) has too much water and will produce an icy, hard texture. Look for canned coconut milk (not the carton kind meant for drinking, which is only 2-4% fat). Shake the can vigorously before opening to combine the separated cream and water layers. Brands like Thai Kitchen and Aroy-D are popular choices.

Sugar does more than sweeten — it lowers the freezing point and prevents icy texture. You can substitute with: allulose (best for keto — doesn't crystallize when frozen), coconut sugar (1:1 swap but darker color), or monk fruit blend (1:1 swap). Avoid liquid sweeteners like honey or maple syrup as a full replacement — they change the liquid ratio.