Guilt-Free Raspberry Supreme Ice Cream (Recipe)

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Check out this completely vegan, dairy-free and soy-free recipe for Raspberry Supreme ice cream.

With summer officially here, what better way to cool off then with a creamy scoop of ice cream in a crunchy sugar cone? If you’re watching your waistline though, that scoop of yumminess may only look like a filling of unwanted calories and fat. Plus, if you’re lactose intolerant, that ice cream may just look like a scoop of torture.

However, with just a few simple ingredient substitutes, you can easily turn that evil temptation into your new favorite summertime indulgence! In one of our recent “Get The Skinny” segments, we offer a recipe for Raspberry Supreme ice cream – completely vegan, guilt-free, dairy-free and soy-free!

Per serving: 200 calories, 16 grams fat, 12 grams saturated fat (all plant-based fats), 310 mg sodium, 30 grams carbohydrate (7.5 grams net carbs), 2.5 grams fiber, 7 grams sugar, 2 grams protein

Recipe developed and prepared by Ben McLauchlin of Swerve Sweetener

For more details on this topic, watch Molly’s full “Get The Skinny” segment on WGNO New Orleans.

Recipe Calories
Calories 200 calories
Recipe Fat
Fat 16 grams fat
Recipe Prep Time
Prep Time 4 hours
Recipe Cook Time
Cook Time 40 minutes
Recipe Yield
Yield 6 servings


  • 1 13.5-ounce can (about 1 3/4 cup) coconut milk, unsweetened
  • 1 14-ounce can (about 1 3/4 cup) coconut cream, unsweetened
  • 2 tablespoons maple syrup
  • 3/4 cup Swerve Confectioners
  • 1 tablespoon vanilla extract
  • 1 tablespoon Scotch, bourbon, or Irish whiskey (optional)
  • 3/4 to 1 teaspoon kosher salt, to taste
  • 2 cups raspberries, fresh or thawed-frozen


  1. In a medium saucepan, combine coconut milk, coconut cream, maple syrup and Swerve. Cook over medium/medium high heat, stirring frequently until mixture comes to a simmer; be careful to not let it boil.
  2. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. Pour into an airtight container and stir in vanilla extract and whiskey, then add salt to taste.
  3. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours).
  4. Turn on the Cuisinart/ice cream maker and pour the mixture into it, and follow manufacturer instructions. Churn for 25 minutes. Add the raspberries to the ice cream in the last 5 minutes of churning. Stop the machine after 25 minutes, and mixture will be soft and creamy, like soft serve.
  5. Place the ice cream into an air-tight and freezer-safe container and let set for several hours.