Vegan Raspberry Ripple Ice Cream Recipe
Recipe By Leites Culinaria
A vegan raspberry ripple ice cream made with coconut milk, oat milk, frozen raspberries, maple syrup, and almond extract.
4.4
21 Rating -
Rate
Vegdiet
5hr 45minstotal
35minsPrep
5hr 45m.total
35m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Raspberry Ripple Ice Cream Recipe
- 0.19 cup Frozen raspberries
- 1/2 tablespoon Maple syrup
- 1/2 can Wo chilled coconut milk
- 1/4 cup Unsweetened oat milk
- 0.19 cup Maple syrup
- 1/2 tablespoon Coconut oil
- 1/4 teaspoon Vanilla bean paste or vanilla extract
- 0.06 teaspoon Almond extract
Nutrition
value
value
459
calories per serving
9 g Fat10 g Protein85 g Carbs9 g FiberOther
Current Totals
- Fat9g
- Protein10g
- Carbs85g
- Fiber9g
MacroNutrients
- Carbs85g
- Protein10g
- Fiber9g
Fats
- Fat9g
Vitamins & Minerals
- Calcium205mg
- Iron16mg
- Vitamin A238mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B61mg
- Vitamin B928mcg
- Vitamin B121mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium105mg
- Manganese1mg
- Phosphorus367mg
- Selenium29mcg
- Zinc8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Leites Culinaria