60-Second Raw Vegan Raspberry Ice Cream


Nothing beats a 60-second raw vegan ice cream recipe that you can whip up using only frozen fruit. This is the perfect, no-fuss summer treat!


3 bananas*, previously frozen overnight with the peel removed

1/2 cup raspberries**, previously frozen overnight


a few drops of Vanilla

Stevia to sweeten, if necessary

*If you are not a fan of bananas (neither am I), add one tablespoon of maple syrup before blending the ingredients. It helps to take away the banana flavor.

**Want more raspberry flavor? Add 1-2 tbsp of raisins before blending. Raisins help to enhance the flavor of berries in pies and ice cream recipes. If you are using a frozen processor to blend the ice cream, then soak the raisins overnight before adding raisins (without the water) to the food processor (along with the other fruit).


  • Once your fruit is frozen, cut up the bananas into 1/2 inch slices and add all of the ingredients into a food processor or high-speed blender. Blend until creamy.


  • Scoop the ice cream out and eat immediately, or it place in a mason jar (like below) or resealable container and freeze. Note: When you take the ice cream out of the freezer, let it thaw for 10 minutes before eating. Otherwise it will be too hard to eat.


If you make this recipe at home, let me know how it turns out for you 🙂 Make a comment below <3 <3


Georgina Beazeley asked: Would it work ok using the Champion Juicer with the blanking plate on? It’s easier to clean than my vitamix.

Brandi answered: Any masticating juicer like the Champion would work perfectly to make this ice cream recipe! Enjoy!


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