Vegan raspberry ice cream - this delicious ice cream is easy to make, smooth, creamy and so refreshing! It is packed with raspberries in both the ice cream and the raspberry swirl and can be made with either fresh or frozen ones.
It also contains NO coconut! The secret ingredient to it's wonderful creamy texture is oats!
This vegan raspberry ice cream is based on my delicious vegan vanilla ice cream recipe, which uses a base of cooked oats and cashews rather than coconut.
This gives it a more neutral flavour, meaning that whatever you decide to flavour your ice cream with doesn't have to compete with the coconut to shine.
It is also a great base recipe which can easily be adapted to create all sorts of different flavours.
This fruity raspberry version is creamy, tangy and bursting with fresh raspberry flavour. I added a raspberry swirl as well just to really pack in the raspberry flavour, though the ice cream is also delicious without it.
What Do I Need To Make Vegan Raspberry Ice Cream?:
Raspberries: you can use either fresh or frozen ones though I prefer to use frozen as it is cheaper. Because raspberries contain a lot of water, you need to simmer them in a pan first to reduce the amount of liquid; this concentrates the flavour and stops the ice cream from becoming too icy.
Cashews: Unroasted cashews provide creaminess to this vegan raspberry ice cream. They need to be soaked so they are soft enough to blend up to a smooth cream. You can either soak them in boiling water for about an hour, or in cold water overnight.
Porridge oats: regular rolled porridge oats or quick cooking ones are fine. You are going to simmer them with some plant milk until they are soft before blending them.
Plant milk: unsweetened soy milk is the best option here as it has a neutral flavour and creamy texture. (I like Alpro Unsweetened Soya milk the best).
You can use any kind of plant milk you like but bear in mind that the flavour of the milk will affect the flavour of the ice cream.
Caster sugar: I use white caster sugar (granulated is fine too) as it has a neutral flavour, I want the raspberry to be the star here! You can swap it for maple syrup or agave if you want but then your ice cream might taste like maple.
Don't reduce the amount of sugar by much or the ice cream won't be as creamy and it won't taste as good.
Golden or maple syrup: Adding a syrup to ice cream can help to stop it from becoming too hard in the freezer.
Lemon juice: Adding some lemon juice helps to bring out the tang of the raspberry.
Vanilla extract: A minor flavour enhancer. You can omit if you want.
Xanthan gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy.
Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can just omit it if you can’t get hold of it.
How To Make Vegan Raspberry Ice Cream:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Place the raspberries and golden syrup in a pan and bring to a gentle simmer. Cook for about 7-8 minutes until reduced by half.
Use a spatula to press the mixture through a fine mesh sieve to remove the seeds. Really scrape it through to extract as much of the juice as possible.
Place the oats in a saucepan with the milk and bring to a gentle simmer, cook for about 5 minutes until the oats are soft.
Drain the soaked cashews well then place them in a blender along with the oat mixture, the raspberry puree, sugar, lemon juice, vanilla, salt and xanthan gum. Blend until very smooth. Pour into a bowl, cover and refrigerate until completely cold.
To make the raspberry swirl, place the raspberries and sugar in a pan, heat until the raspberries have just softened but still retain some texture. Refrigerate until cold.
Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
Spoon some of the compote into a freezer proof container, spoon the ice cream on top then spoon over more of the compote, use a knife to gently swirl it together slightly. Freeze until firm.
What If I Don’t Own An Ice Cream Maker?:
If you don’t have an ice cream maker you can still make this ice cream, it just takes a bit more work and the texture may be a bit more icy.
Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.
Repeat this until it reaches soft-serve consistency then allow to freeze for a couple of hours before serving.
As with all of my recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
This ice cream is quite solid straight out of the freezer so make sure that you take it out at least 15 minutes before serving to allow it to soften up a little.
Ideally you need a power blender (such as Froothie/Vitamix) for the smoothest ice cream. You can still make it with a regular blender, but it might not be quite as smooth and creamy.
I recommend making the ice cream base the day before you churn it so that it has time to properly chill first. It needs to be cold when it goes into the ice cream maker.
I have a 2 litre ice cream maker (this one by Cuisinart). If yours is smaller you may wish to make a half batch or it might not all fit.
If you like, you can add a couple of Tablespoons of vodka or gin to the ice cream base when you blend it, this can help to stop it from freezing too firm.
I recommend placing the container that you are going to put the ice cream in in the freezer to chill while the ice cream is churning. This will help stop the ice cream from getting too melty while you transfer it to the container.
Don't skimp on the sugar! Sugar is important in ice cream not only for the flavour but also for the creamy texture. Things also taste less sweet when they are cold, so bear in mind that you want the unfrozen base to taste a bit sweeter than you want the finished ice cream to taste.
Instead of the raspberry swirl, this ice cream would be great with the chocolate fudge swirl from this coffee ice cream recipe.
You could also use raspberry jam rather than making your own raspberry swirl.
As for mix-ins, chocolate chunks or roughly crushed Oreo cookies would work really well! Add them to the ice cream maker in the last minute of churning.
More Vegan Ice Cream Recipes:
- Vegan vanilla ice cream
- Vegan malted chocolate ice cream
- Vegan mint choc chip ice cream
- Vegan coffee ice cream with chocolate swirl
- Vegan pistachio ice cream
- Rich and creamy vegan chocolate ice cream
- Vegan peanut butter and cookies ice cream
- Vegan biscoff ice cream
- Vegan chunky monkey ice cream
- Vegan lemon ice cream
- Chocolate peanut butter ice cream
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Raspberry Ice Cream
- 150 g (1 cup) unroasted cashews
- 500 g (18 oz) fresh or frozen raspberries
- 75 g (3 Tablespoons) golden syrup or maple syrup
- 25 g (¼ cup) porridge oats (rolled oats)
- 500 ml (2 cups + 4 teaspoons) unsweetened non-dairy milk (soy is best)
- 150 g (¾ cup) caster or granulated sugar
- 4 Tablespoons lemon juice
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ⅛ teaspoon xanthan gum (optional)
- 200 g (7 oz) fresh or frozen raspberries
- 40 g (3 Tablespoons) caster or granulated sugar
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
- You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.
- Place the raspberries and golden syrup in a pan and bring to a gentle simmer. Cook for about 7-8 minutes until reduced by half.
- Use a spatula to press the mixture through a fine mesh sieve to remove the seeds. Really scrape it through to extract as much of the juice as possible.
- Place the porridge oats in a saucepan with the soy milk and bring to a gentle simmer, cook for about 5 minutes, stirring often to prevent the bottom from catching, until the oats are soft.
- Drain the soaked cashews well then place them in a blender along with the oat mixture, the raspberry puree, sugar, lemon juice, vanilla, salt and xanthan gum. Blend until very smooth, scraping down the sides as necessary.
- Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- To make the raspberry swirl, place the raspberries and sugar in a pan, heat until the raspberries have just softened but still retain some texture. Refrigerate until cold.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Spoon some of the compote into a freezer proof container, spoon the ice cream on top then spoon over more of the compote, use a knife to gently swirl it together slightly.
- Freeze for about 4 hours until firm. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.