Black Raspberry Vegan Ice Cream

Black Raspberry Vegan Ice Cream
Prep time
Total time
Another fantastic recipe from Wheeler del Torro, author of The Vegan Scoop! This one was featured in the VegNews newsletter. If black raspberries aren’t available in your neck of the woods, then substitute strawberries for an equally delicious treat.
Serves: 1 quart
  • 1 cup soymilk, divided
  • 2 tablespoons arrowroot powder
  • 1 cup fresh black raspberries, divided
  • 2 cups soy creamer
  • ¾ cup sugar
  • 1 tablespoon vanilla
  1. In a small bowl, mix ¼ cup soymilk with arrowroot and set aside. In a blender, purée ½ cup raspberries, soy creamer, remaining ¾ cup soymilk, and sugar.
  2. Transfer mixture to a medium-size saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably. Add vanilla extract.
  3. Refrigerate mixture until chilled, approximately 2 to 3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add remaining ½ cup raspberries.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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