Black Raspberry Vegan Ice Cream

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This Black Raspberry Vegan Ice Cream is a wonderful summer recipe from The Vegan Scoop by Wheeler del Torro. Black raspberries are the size and shape of raspberries, but they have the color of blackberries. They’re usually a little sweeter than both of those berries, making them fantastic for dairy-free ice cream. Plus, this is the best season to enjoy them. Black raspberries are indigenous to North America, and are at their peak right now.

Black Raspberry Vegan Ice Cream Recipe

Special Diet Notes: Black Raspberry Vegan Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

For soy-free ice cream, substitute coconut or almond versions of the dairy-free milk and creamer.

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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 quart
Ingredients
  • 1 cup soymilk, divided
  • 2 tablespoons arrowroot powder
  • 1 cup fresh black raspberries, divided
  • 2 cups soy creamer
  • ¾ cup sugar
  • 1 tablespoon vanilla
Instructions
  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 GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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