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.