Barbie Pink Raspberry Ice Cream


Jess Turner

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a bowl of homemade vegan raspberry ice cream with fresh raspberries

Barbie Pink Raspberry Ice Cream

  • Author: Jess Turner
  • Prep Time: 2-3 hours
  • Cook Time: 35 min
  • Total Time: 3 hrs 35 min


Home made vegan soft serve ice-cream with no bananas, no cashews and no coconut cream. And it’s a beautiful, trending Barbie pink! Take just three simple ingredients, spend a little whisking time, and you’ve got a bowl of creamy, smooth, homemade raspberry ice-cream that’s dairy-free, affordable, and totally vegan!


  • 60 ml chilled aquafaba (water from the jar of chickpeas), or ¼ cup
  • 240g frozen raspberries, or 8½ oz.
  • 34 tablespoons coconut sugar (or replace with 3 tablespoons regular sugar)


  1. Cool the aquafaba in the fridge for a few hours.
  2. Whisk the aquafaba until stiff peaks form. You should be able to hold the bowl upside down over your head without any of it falling on you!
  3. Add the (coconut) sugar and whisk until fully dissolved. Cool in the fridge while you get the raspberries ready.
  4. In a blender or food processor, blend the raspberries until you get a smooth texture. You may need to pause to scrape down the sides of your blender a few times to get everything blended smoothly. You can add up to 2 tbsp water to help this process along.
  5. Add the blended raspberries to the aquafaba and mix together.
  6. Freeze the ice-cream before scooping, or enjoy as soft-serve right away!

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