Wash your raspberries and place them in the freezer.

Mix together your coconut cream, sugar, honey and vanilla bean paste in a bowl.  Allow to sit for a few minutes.

Add your Vegan Ice Cream mixture to a Ice Cream Maker and spin for 30 minutes.

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.

Once your Vegan Coconut Ice Cream is mixing, prep your raspberries.

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.

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.

Once your ice cream is ready (30 minutes for a mixer and around 4 hours without) begin to layer your ice cream and raspberries.

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.

Fill to the brim with ice cream and top with more raspberries.  Serve immediately.