Easy and delicious vegan raspberry ice cream. Perfect recipe for the summer.
Is it easy to make vegan ice cream?
Making vegan raspberry ice cream at home is surprisingly easy and incredibly rewarding. With just a few simple ingredients: vegan cream, homemade condensed milk, vanilla, and fresh raspberries, you can create a creamy, delicious treat that’s perfect for any occasion.
Simple Ingredients For Vegan Raspberry Ice Cream (shopping list):
Plant Cream: I used Oatly oat cream, it tastes really good but you can whichever.
Raspberries: Make sure you get the best and most ripe raspberries
White Sugar: Any white sugar will do
Plant Milk: Any plant milk will work, I used soy but you can use oat, rice, almond etc
Vanilla Essence: If you can afford the best quality one I would say use that but if not don't worry, it'll still taste amazing with cheap vanilla
Xantham Gum: You probably have to order this online or find it in a health shop (Sainsbury's and Ocado also sells it)
Granola Butter: I used the raspberry granola butter from Oat Avenue (it's SOOOO tasty)
How To Store Vegan Raspberry Ice Cream
Storing vegan raspberry ice cream correctly ensures you preserve its flavor, texture, and quality for the longest possible time. Here are some tips to keep your homemade vegan raspberry ice cream at its best:
1. Choose the Right Container
The first step in storing vegan raspberry ice cream is selecting an appropriate container. Opt for an airtight, freezer-safe container to prevent ice crystals from forming and to protect the ice cream from absorbing any odors from other foods in your freezer. If possible, use a container that is just the right size for the amount of ice cream you have to minimize the amount of air inside, which can lead to freezer burn.
2. Use Plastic Wrap or Parchment Paper
Before sealing the container, place a piece of plastic wrap or parchment paper directly on the surface of the ice cream. This extra layer acts as a barrier against ice crystals and helps maintain a smooth, creamy texture. Press the wrap gently but firmly against the ice cream's surface to eliminate any air pockets.
3. Keep the Freezer at a Consistent Temperature
For optimal storage, keep your freezer at a consistent temperature of 0°F (-18°C) or lower. Fluctuations in temperature can cause ice crystals to form and affect the texture of your ice cream. Avoid storing the ice cream in the freezer door, where the temperature is more likely to fluctuate due to frequent opening and closing.
4. Avoid Over-Freezing
While it’s crucial to store your vegan raspberry ice cream in the freezer, avoid storing it for too long. Homemade vegan ice cream is best consumed within one to two weeks to ensure it remains fresh and flavorful. If you’re storing store-bought vegan ice cream, check the manufacturer's recommended use-by date and try to consume it before that time.
5. Thaw Properly Before Serving
When you're ready to enjoy your vegan raspberry ice cream, let it sit at room temperature for a few minutes before scooping. This short thawing period makes it easier to scoop and enhances its creamy texture. However, avoid letting it sit out for too long, as repeated thawing and refreezing can degrade the quality.
6. Avoid Cross-Contamination
If you're storing different flavors of vegan ice cream or other frozen desserts, ensure they are sealed properly to prevent flavors from mingling. Also, always use a clean scoop to serve the ice cream to avoid introducing any contaminants that could affect its taste and safety.
7. Label and Date Your Ice Cream
If you make your own vegan raspberry ice cream or transfer store-bought ice cream into another container, label it with the date of preparation or transfer. This helps you keep track of how long the ice cream has been stored and ensures you consume it while it’s still at its best.
By following these tips, you can enjoy your vegan raspberry ice cream in all its fruity, creamy glory, even weeks after making it. Proper storage is key to maintaining its taste and texture.
Vegan Raspberry Ice Cream
Prep-Time: 30 mins
Freezing Time: 5-8 hours
Amount: 1 tub of ice cream
INGREDIENTS
Raspberry Syrup:
185g raspberries
1/4 cup white sugar
Condensed Milk:
2 cups soy milk
1 cup white sugar
3 tbsp vanilla essence
1/4 Xantham Gum
Ice Cream:
2 Oat Cream
250 ml condensed milk
INSTRUCTIONS
Vegan Condensed Milk:
Add 2 cups of soy milk, sugar and vanilla to a pot and cook on medium heat for about 30-40 minutes, you basically want it to be darker but also thicker.
When the milk has turned darker and thicker, add the xantham gum and mix well.
Add the milk to the fridge to cool.
Raspberry Syrup:
Add raspberries, sugar to a pot and cook until all the berries have broken down and the sugar has melted. Set aside to cool.
Add the raspberry syrup to a strainer and strain it as best as you can, you can use it as it is but personally i think its better without the seeds.
When you've strained the raspberry filling add it to a small bowl and put it in the fridge to cool.
Ice Cream:
Add the vegan cream to a mixing bowl and whip until its thick, then slowly add the condensed milk while mixing on slow speed.
Add the whipped cream to a lined baking tray, then add as much raspberry syrup and (optional) raspberry granola butter as you want, use a knife to create swirls. Put the ice cream in the freezer for at least 5 hours (or ideally overnight) and enjoy.
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