Vegan Coconut Milk Ice Cream & Raspberry Parfait

raspberry and coconut milk ice cream parfait recipe

Here’s the perfect summer treat that is also healthy!  Make this Easy Vegan Coconut Milk Ice Cream and layer it with vanilla infused raspberries.


  • 214 oz. cans of Coconut Cream
  • 1/4 cup Sugar
  • 1/4 cup Honey
  • 1 heaping tablespoon Vanilla Bean Paste
  • 1 cup fresh Raspberries
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Sugar


  1. Wash your raspberries and place them in the freezer.
  2. Mix together your coconut cream, sugar, honey and vanilla bean paste in a bowl.  Allow to sit for a few minutes.
  3. Add your Vegan Ice Cream mixture to a Ice Cream Maker and spin for 30 minutes.
  4. If you don’t have an ice cream maker, add the mixture to a 13 x 9 gladware container and place it in the freezer.  Mix every 45 minutes, or so, for around 4 hours.
  5. Once your Vegan Coconut Ice Cream is mixing, prep your raspberries.
  6. Place your frozen raspberries on a cutting board and chop into small pieces.  Then place them in a bowl and stir together with your vanilla extract and sugar.
  7. If you are using and Ice Cream Maker, allow your raspberries to sit out.  If you are using the no-churn method, place your raspberries back in the freezer until the ice cream is ready.
  8. Once your ice cream is ready (30 minutes for a mixer and around 4 hours without) begin to layer your ice cream and raspberries.
  9. In a glass, add ice cream around half way and then add a small amount of raspberries.  Be sure to include some of the raspberry liquid.
  10. Fill to the brim with ice cream and top with more raspberries.  Serve immediately.

Keywords: Easy Vegan Dessert, Simple Parfait Recipe, Fresh Fruit Parfait, Pop Shop America Recipes

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