Raw vegan ice cream is delicious, but it always seems hard to find a raw one that doesn’t freeze into a solid block. One of the many great things about this ice cream is that it remains creamy and not overly frozen even after being in the freezer for a couple of days; just like real ice cream!
1/3c raspberries (or any other type of berry)
In a food processor or blender, combine the raspberries and water and blend/process until you get raspberry paste. Add avocado and process until smooth. Add mango and process until smooth.
Put in an ice cream maker and follow the manufacturer’s directions.
If you don’t have an ice cream maker, you could try just putting it in the freezer. I only used the ice cream maker for half the required time so it was still pretty soft when I put it in the freezer and it turned out great!