Raspberry peach cardamom ice cream (Vegan and dairy-free)

This ice cream is so simple, so delicious, and probably as healthy as ice cream can get. Creamy coconut milk with tart raspberry, sweet peaches, and aromatic cardamom…plus one secret ingredient! Enjoy this ice cream for breakfast, lunch, and dinner; it’s that good…and guilt free. 


So, I got an ice cream maker…and nothing has been the same. It’s so easy and fun to make ice cream, and considering I don’t eat dairy or anything with a bunch of ingredients I can’t even pronounce, it’s hard to find store bought ice cream that is up to my standards.

This ice cream is so simple with just a few ingredients that you can most certainly pronounce. Coconut milk, peach, raspberry, cardamom, raw coconut palm sugar, and last but not least…beets! You could probably guess the secret ingredient of beets by the vibrant color of this ice cream.

Reasons why putting beets in your ice cream is a wonderful idea:

  1. (and possibly most importantly) beets create the most rich and beautiful color
  2. they are a great way to sneak beets into your diet and all of the healthy benefits they have to offer (especially good for getting your kids to eat vegetables!)


What you will need:

  • an ice cream maker
  • 1 can of full fat culinary grade organic coconut milk
  • 1 large peach or two smaller peaches
  • 1 cup of frozen or fresh raspberries (I used frozen)
  • 1tsp of cardamom (or to taste)
  • 1 raw beet
  • 1/2 cup (or 1/4 cup for those who want less sugar) coconut palm sugar or sugar of your choosing

*Note: you need to plan ahead to make ice cream! I am a very impatient person when it comes to these things, but you have to allow 6 hours to overnight to chill your mixture. I typically prepare the mixture before bed and put in the fridge overnight, this way when you wake up you can make the ice cream whenever you’d like.


First, cut up your peach and let it heat up in a sauce pan for about 5 minutes. You don’t have to do this step but I find it really brings out the sweet flavor of the peach. Next, in a high speed blender, blend together the peach (let it cool a bit if you heated it), peeled raw beet, raspberries, and 1 can of full fat coconut milk. Once you have a pureed mixture, put it on medium heat in a sauce pan. Add cardamom and sugar and stir your mixture. Let it heat up for about 5-10 minutes and make sure everything is dissolved and combined.


Pictured above is the mixture prior to being heated

Next, move your concoction into a large receptacle of your choosing (I used a big bowl with a lid), here is the important part and why you need to plan ahead to make ice cream: you must let this chill in the refrigerator for 6 hours to overnight (preferable).

After the mixture has chilled, turn on your ice cream maker and add mixture until ice cream has finished (or follow manufacturers instructions). My ice cream maker is this one by hamilton beach, and I find that the finished product is wonderful, but a little too soft-serve-ish for my liking. This is why I like to move the finished product into a parchment paper lined tupperware for an hour or two to let it harden a bit more.

Here is the finished product!

FullSizeRender-21 4

Enjoy alone or with a cookie as I have pictured here.



7 thoughts on “Raspberry peach cardamom ice cream (Vegan and dairy-free)

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