Making vegan raspberry ice cream at home is surprisingly easy and incredibly rewarding. With just a few simple ingredients: vegan cream, homemade condensed milk, vanilla, and fresh raspberries, you can create a creamy, delicious treat that’s perfect for any occasion.
Recipe by Give Me Plantfood
Prep-Time: 30 mins
Freezing Time: 5-8 hours
Amount: 1 tub of ice cream
INGREDIENTS
Raspberry Syrup:
185g raspberries
1/4 cup white sugar
Condensed Milk:
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2 cups soy milk
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1 cup white sugar
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3 tbsp vanilla essence
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1/4 Xantham Gum
Ice Cream:
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2 Oat Cream
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250 ml condensed milk
INSTRUCTIONS
Vegan Condensed Milk:
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Add 2 cups of soy milk, sugar and vanilla to a pot and cook on medium heat for about 30-40 minutes, you basically want it to be darker but also thicker.
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When the milk has turned darker and thicker, add the xantham gum and mix well.
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Add the milk to the fridge to cool.
Raspberry Syrup:
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Add raspberries, sugar to a pot and cook until all the berries have broken down and the sugar has melted. Set aside to cool.
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Add the raspberry syrup to a strainer and strain it as best as you can, you can use it as it is but personally i think its better without the seeds.
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When you've strained the raspberry filling add it to a small bowl and put it in the fridge to cool.
Ice Cream:
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Add the vegan cream to a mixing bowl and whip until its thick, then slowly add the condensed milk while mixing on slow speed.
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Add the whipped cream to a lined baking tray, then add as much raspberry syrup and (optional) raspberry granola butter as you want, use a knife to create swirls. Put the ice cream in the freezer for at least 5 hours (or ideally overnight) and enjoy.