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07 Apr Raspberry Coconut Milk Ice Cream

When you’re reading this I’ll be in Paris with my friend Emma. We’ll probably be walking through the corridors of “The Louvre”, eating ice cream at a café or standing hunched over books in my favorite bookshop. When you read this it’ll also be the 1 year blogiversary of Baking Magique! It’s hard to believe that exactly 1 year ago I hit publish for the very first time. In some ways it feels like it was yesterday but at the same time it feels like ages ago, like I’ve had this blog forever.

When I started this blog I wrote the recipes in Swedish since I had no intention of sharing them with the rest of the world, I just wanted to have a place to save my favorite recipes and to be able to share them with friends and family. Pretty soon after I started the blog I switched to english and so much has changed since then. I’ve improved both my english and my food photography skills and I’ve also made contact with so many wonderful people around the world thanks to this blog.

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I always thought that I’d have big plans for this day with maybe a layer cake or two. Obviously, that didn’t happen. Instead I whipped up this raspberry coconut milk ice cream on a whim. My parents and younger sister have already left for vacation so it’s only me and my older sister left in the house. We had this ice cream for fika (even though some people may argue that ice cream does not count as fika) and it was delicious. The coconut milk makes it super creamy, it’s really easy to make and requires only five ingredients and a pinch of sea salt. I know you’ll love it. So many readers have requested a video tutorial for my gluten free sourdough starter and I finally made one! You can watch it HERE. I also wanted to thank you for all the comments and support I’ve received from you this year, without it I probably wouldn’t keep blogging. (insert heart emoji) Happy Easter!

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Vegan Raspberry Coconut Milk Ice Cream

Prep Time: 15 minutes

Total Time: 3 hours

Yield: 2 cups

Vegan Raspberry Coconut Milk Ice Cream


  • 1 can (400 ml/13 oz) full fat coconut milk
  • 1 1/2 cup ( 150 g) raspberries
  • 1/3 cup natural cane sugar
  • a pinch of sea salt
  • 1 tsp pure vanilla extract
  • a scant tbsp of cornstarch


  1. In a medium pot over medium heat, warm half of the coconut milk, raspberries, the sugar and a pinch of salt. Take off the heat once the sugar is dissolved, the raspberries have fallen apart and the coconut milk has a nice pink color. Blend everything with a hand blender or in a mixer.
  2. In a large bowl, add the remaining coconut milk and stir in the vanilla and cornstarch to dissolve.
  3. Pour the warm mixed coconut milk through a sieve into the coconut-cornstarch mixture and mix until evenly combined. Discard the raspberry seeds in the sieve. Leave the bowl in the fridge to cool completely.
  4. Once cooled, churn the mixture in your ice cream machine according to the manufacturer’s instructions. Let the ice cream set fully in the freezer.


The recipe can easily be doubled. If using 2 cans of coconut milk, add 1 1/2 tbsp of corn starch.

  • Kelsi | Savour the Sweet
    Posted at 21:07h, 07 April Reply

    I just found your blog and I’m so happy I did! Your photos are absolutely gorgeous.

  • Madeline
    Posted at 00:01h, 08 April Reply

    This ice cream looks absolutely delicious!! I can’t wait to try it when the weather warms up!
    I’m *so* happy that you have kept up blogging, and that you switched to English so that this gluten free girl from Minnesota, USA could enjoy your recipes!! I found your blog right before St. Lucia Day, looking for an authentic gf saffron bun recipe to make for my family. We hadn’t been able to have something that tasted so close to the real thing for years. Thank you SO much!

    • Thea Tillberg
      Posted at 01:44h, 11 April Reply

      Thanks for your kind words Madeline! It makes me so happy to hear that you like my recipes 🙂

  • Josefine
    Posted at 10:22h, 08 April Reply

    Aw it sounds wonderful going to Paris with your friend 🙂 Have a lovely trip!
    And happy blogiversairy! This might just be the perfect way of celebrating – looks so delicious!

  • Kathryn
    Posted at 10:27h, 11 April Reply

    Happy happy blog birthday! Your space is so wonderful and I always love your posts – this ice cream looks wonderfully indulgent but so simple. I can’t wait to try this recipe!

    • Thea Tillberg
      Posted at 12:01h, 11 April Reply

      Thanks Kathryn!! Hope you’ll try it 🙂

  • Abby
    Posted at 00:17h, 12 April Reply

    These photos are gorgeous, Thea. Happy-happy blog birthday. 😀

  • Meg @ Noming thru Life
    Posted at 00:08h, 13 April Reply

    This is similar how to how I make coconut milk ice cream and it’s so luscious and yummy. I have yet to try and fruit version though. Your raspberry rendition sounds… mmmmm oh so good, I cannot way to try it. And I LOVE the addition of pistachios as a topping!!

  • Hannah } The Swirling Spoon
    Posted at 03:55h, 13 April Reply

    Congratulations! I love reading your blog so keep doing what you’re doing! You are such a talented photographer x

  • Emily Watson
    Posted at 14:25h, 21 April Reply

    This is a stunning bowl of ice cream! Happy 1 year anniversary, too! That’s pretty cool. I was wondering what the cornstarch does in this particular ice cream recipe? Does it change the texture? Make it thicker? Thanks so much for sharing your beautiful recipes!

    • Thea Tillberg
      Posted at 18:20h, 21 April Reply

      Thanks! 🙂 Corn starch is added when making frozen yogurt or coconut ice cream to make it smoother when frozen. I think you could substitute it with arrowroot or tapioca starch as well but I haven’t tried that.

  • Evi @ greenevi
    Posted at 16:51h, 29 April Reply

    I’ve just came across your blog and I’m already in love! Beautiful pictures and recipes!

  • Peter
    Posted at 13:07h, 18 June Reply

    Oh gee , you’re a Goddess Thea! Give me a big bowl of this please now.Could I serve this with some sprinkled pistachio pieces ?

  • Eden Passante
    Posted at 01:10h, 22 March Reply

    This looks so good! Love the color of it too!

  • Vasu Reddy
    Posted at 11:47h, 09 April Reply

    Gorgeous icecream and beautiful pictures. Have everything at home. Trying it today!!!

  • fer
    Posted at 21:10h, 11 June Reply

    I’m here from Frankie Mag. I love your photos and this recipe, we are almost in winter but I will try to do it soon, looks delicious! Cheers from Argentina! 🙂

    • Thea Tillberg
      Posted at 23:03h, 25 June Reply

      Hi fer! Thanks so much, hope you’ll try it!

  • The Wanderlette
    Posted at 00:44h, 12 June Reply

    this looks so delicious, i am so gonna try this 🙂

  • Mary
    Posted at 14:20h, 12 June Reply

    This looks amazing – so want to try this recipe. Is there a way to make this without an ice-cream machine?

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  • Lorena B
    Posted at 07:39h, 14 July Reply

    I made this earlier this evening and simply love the result. I can easily switch out my ice cream love for this raspberry coconut goodness!
    Thank you for sharing such a great recipe.
    (I’ve been enjoying looking at all of the other wonderful ideas elsewhere on your blog)

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  • Doreen horigan
    Posted at 19:11h, 17 August Reply

    What a terrific find! I’ve now made this recipe with frozen blackberries, cherries, raspberries and fresh peaches. Each time it came out perfectly. Thank you!

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