Vegan Raspberry Ice Cream
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.
Servings 10 people
Ingredients
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
Raspberry swirl:
- 200 g (7 oz) fresh or frozen raspberries
- 40 g (3 Tablespoons) caster or granulated sugar
Instructions
- 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 and salt. 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.
Notes
See post above for instructions if you don't have an ice cream machine, tips, details and substitutions.