Gluten-Free Raspberry Frosty Ice Cream

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This Gluten-Free Raspberry Frosty Ice Cream is the perfect refreshing treat—naturally sweet, creamy, and bursting with bright berry flavor. Made with just a handful of wholesome ingredients, it’s quick to whip up in a blender and totally free of gluten, dairy (if you like), and refined sugars. Whether you serve it soft and swirly or scoopable after a chill in the freezer, it’s a dessert that’s as good-for-you as it is delicious!

Prep Time: 5 minutes
Freeze Time (optional): 1–2 hours
Total Time: 5–10 minutes (soft serve) or up to 2 hours (for firmer texture)

Ingredients:

2 cups frozen raspberries

1 banana (ripe, sliced & frozen)

1/2 cup canned coconut milk (full fat for creaminess)

1–2 tbsp maple syrup or honey (adjust to taste)

1/2 tsp vanilla extract

Pinch of salt

Optional: 1–2 tbsp dairy-free yogurt or cream cheese for extra creaminess

Instructions:

Prep Your Ingredients:
Make sure your raspberries and banana are frozen. This gives you that thick, frosty texture.

Blend:
In a high-speed blender or food processor, add all ingredients: frozen raspberries, banana, coconut milk, sweetener, vanilla, and salt. Blend until smooth and creamy. Scrape down sides as needed.

Taste Test:
Adjust sweetness if necessary—some raspberries can be pretty tart!

Serve Immediately:
Enjoy as a soft-serve-style treat right away, or…

Freeze for Later:
Transfer to a container and freeze for 1–2 hours for a firmer, scoopable texture.

Toppings (Optional but Fun!):

Shaved dark chocolate (GF)
Toasted coconut flakes
Crushed freeze-dried raspberries
A drizzle of melted peanut butter or white chocolate

Tips for the Perfect Raspberry Frosty Ice Cream

Use ripe bananas for natural sweetness and creaminess. Underripe bananas can make it less smooth and more tart.
Full-fat canned coconut milk creates the richest texture, but you can sub with almond or oat milk for a lighter version.
Blend in pulses if using a food processor; this helps avoid overheating and keeps the texture thick and creamy.
Taste as you go—especially with sweetener. Raspberries can be tart, so adjust to your liking.
Freeze bananas and raspberries overnight for best consistency.
For a firmer scoop, freeze the blended mixture for 1–2 hours, then let sit at room temp for a few minutes before scooping.

Delicious Variations

Berry Blend: Mix raspberries with strawberries or blueberries for a mixed berry frosty.
Chocolate Raspberry: Add 1–2 tablespoons of cocoa powder or a handful of mini chocolate chips before blending.
Tropical Twist: Swap banana for frozen mango or pineapple for a fruity island vibe.
Creamy Cheesecake Flavor: Blend in 2 tablespoons of dairy-free cream cheese or Greek yogurt (if not dairy-free).
Protein Boost: Add 1 scoop of vanilla or unflavored protein powder.
Nutty Delight: Swirl in almond or peanut butter after blending for a ripple of flavor.

❓ FAQ&A

Q: Is this ice cream dairy-free?
A: Yes! As long as you use canned coconut milk and dairy-free optional ingredients, it’s completely dairy-free.

Q: Can I use fresh raspberries instead of frozen?
A: You can, but it’s best to freeze them first. Using frozen fruit helps create that thick, frosty texture without needing an ice cream maker.

Nutrition Estimate (per serving, based on 4 servings)

(Note: May vary depending on brand and substitutions)

Calories: ~120

Carbohydrates: 21g

Sugars: 12g (natural)

Fat: 5g

Protein: 1g

Fiber: 4g

Gluten-Free: ✅

Dairy-Free: ✅ (if using coconut milk and no dairy add-ins)

Vegan: ✅ (if using maple syrup instead of honey)