Vegan Raspberry Ice Cream |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Easy, Creamy, and no overpowering soy taste to it. Ingredients:
2 cups fresh raspberries or 2 cups frozen raspberries |
3/4 cup sugar |
1 tablespoon water |
2 cups soy coffee creamer |
Directions:
1. Comebine raspberries, sugar and water in saucepan.
2. Bring to a boil stirring constantly.
3. As soon as mixture starts to boil, reduce heat to a simmer and simmer for about 5 minutes stirring occasionally.
4. Remove pan from heat and let mixture cool a little. You will want to strain the mixture through cheesecloth or a sieve to remove the seeds.
5. Stir in the cream.
6. Refrigerate mixture overnight and freeze according to ice cream makers instructions.
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