Dairy-freeVegetarian Ice Cream
Dairy-Free Raspberry Ice Cream
A dairy-free raspberry ice cream made with vegan cream cheese, oat milk and coconut cream.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 15 g | 1 tbsp | vegan cream cheese, softened | |
| 65 g | ⅓ cup | granulated sugar | |
| 5 ml | 1 tsp | raspberry extract | |
| 160 ml | 5⅜ oz | unsweetened coconut cream | |
| 240 ml | 1 cup | unsweetened oat milk |
Ingredients
Method
- Microwave the cream cheese in a large bowl for 10 seconds. Add the sugar and raspberry extract and beat with a whisk or spatula for about a minute, until it looks like frosting.
- Slowly stir in the coconut cream and oat milk until the sugar has dissolved.
- Pour the base into a Creami pint. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 231 kcal
- Fat
- 15 g
- of which saturates
- 12 g
- Carbohydrate
- 23 g
- of which sugars
- 19 g
- Fibre
- 1.3 g
- Protein
- 2.1 g
- Sodium
- 45 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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