Shanell (orangeluna) wrote in vegancooking,

Raspberry Ice Cream

Even though it's winter, I still love to eat ice cream. I thought this recipe was really good and didn't have an overpowering "soy taste." Also, if you put your ice cream mix in the freezer about 1/2 hr before putting it in the ice cream maker, it freezes better.

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Raspberry Ice Cream
2 cups fresh or frozen raspberries
1 cup sugar (I used this much but it was pretty sweet. You might want to use 3/4)
1 TBL water
2 cups soy creamer

Bring raspberries, sugar, and water to a boil stirring constantly. Bring down to a simmer and simmer for about 5 minutes stirring occasionally. Wait until mixture cools a little and stir in the creamer. Refrigerate overnight and then freeze using your ice cream makers instructions.

Tags: desserts-ice-cream, fruits-raspberries
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