Black Raspberry Vegan Ice Cream
Prep time
Cook time
Total time
If black raspberries aren’t available in your neck of the woods, then substitute strawberries for an equally delicious treat. Please note that the Prep time is hands on time only. Allow a few hours for refrigerating and churning.
Recipe type: Dessert
Cuisine: American
Serves: 1 quart
  • ¼ cup + ¾ cup dairy-free milk beverage, divided (Wheeler uses soymilk)
  • 2 tablespoons arrowroot starch (can sub another starch)
  • 2 cups dairy-free creamer (Wheeler uses soy creamer)
  • ¾ cup sugar
  • 1 cup fresh black raspberries, divided
  • 1 tablespoon vanilla extract
  1. In a small bowl, whisk together the ¼ cup milk beverage and arrowroot starch.
  2. In a blender, purée the dairy-free creamer, remaining ¾ cup milk beverage, sugar, and ½ cup raspberries.
  3. Transfer the mixture to a medium-size saucepan and cook over low heat. Once the mixture begins to boil, remove it from the heat and immediately whisk in the arrowroot cream. This will cause the liquid to thicken noticeably. Whisk in the vanilla extract.
  4. Refrigerate the mixture until chilled, approximately 2 to 3 hours.
  5. Freeze the mixture according to your ice cream maker’s instructions. In the last few minutes of churning, add the remaining ½ cup raspberries.
Nutrition Information
Serving size: ½ cup Calories: 167 Fat: 4.6g Saturated fat: .1g Carbohydrates: 28.6g Sugar: 24.9g Sodium: 56mg Fiber: 1.2g Protein: 1.2g
Recipe by Go Dairy Free at