1½ c. raspberries (fresh or frozen)
2 c. soy creamer
1 c. soy milk
¾ c. sugar
¼ c. cocoa powder
½ c. vegan chocolate chips
2 T. arrowroot
1 T. vanilla
Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.
Combine ¾ cup raspberries and 1 cup soy creamer in blender. Puree. Strain this liquid through a fine-mesh strainer to remove the raspberry seeds.
Pour the raspberry-creamer liquid into a sauce pan and add the remaining soy creamer, remaining soy milk, sugar, cocoa powder, and chocolate chips. Heat, stirring frequently, until the chocolate chips melt. Then bring the mixture to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add remaining ¾ cup raspberries in the last five minutes of freezing.
Posts
I made this last night and it was delicious. Thanks for the recipe!
ReplyDeleteYou, my dear, are a God sent!!!!! Keep up the positive vibes!
ReplyDeleteI'm eating this as I type, and it's delicious! *worships the ice-cream goddess that you are*
ReplyDeleteMmmm .. yumm. I'm having some of this right now as well, and it's absolutely fantastic. Thanks so much for the recipe.
ReplyDeleteWondered .. I made this with the salt and ice in a jar hand-rolling old-school style technique as I don't own an ice cream maker. Even though I mix everything really well on the stove top, I still get a few white lumpy things (arrowroot???) They're small, like beads, but I can't figure out why. Does anybody else get this??
This is amazing that you put together this blog for vegan ice cream. Love it! You're the best!
This looks delicious - I am the proud owner of an ice cream maker as of about 3 days ago. I can't seem to find any arrowroot powder where I am (small town France), so I was wondering if you think I could replace the rasberries with banana and then leave out the arrowroot powder? What say you?
ReplyDeleteAudrey--
ReplyDeleteYou could totally replace the raspberries with bananas for chocolate-banana ice cream. Or just try skipping the arrowroot altogether. I've also heard of others having good results using cornstarch or xantham gum.
Thanks Agnes,
ReplyDeleteI just made this recipe and it is really tasty!
I also made the coffee ice cream and that was delicious also.
Thank you!!
We have a vegan potluck here in Yosemite National Park every week and the coffee ice cream was a hit!
Agnes, I love you!
ReplyDeleteI never liked ice cream, but that's because I didn't like milk, and that was because well, ewwww.
Anyway, I recently found a recipe for coconut ice cream that was super easy. I made it for a dinner party and we liked it so much we were looking forward to busting out the KitchenAid ice cream maker we got as an accidental shipment a while ago. I went looking today for other recipes and I found your site.
I just tasted my variation on your Chocolate Raspberry and it is awesome! I wanted to share the details of the variation with you. I didn't want to use any soy and I did want to use chocolate almond milk so that was the reason for the variation.
I used 1.5 C of organic coconut milk instead of 2 C soy creamer
I used 1.5 C choco almond milk instead of 1C soymilk
I mixed the arrowroot with 1/4 C choco almond milk
I used 3/4 C dried Montmorency cherries (from Trader Joe's) instead of 1.5 C fresh/frozen raspberries
All the cherries went in the blender with 1 C coconut milk
That's all I did. Oh, and I added some broken walnut bits after about 15 mins in the ice cream maker. I just tasted it and it's a dreamy, creamy, cherry-choco-pile of goodness. Thank you!
This is sinfully delicious! : )
ReplyDeleteThis is very rich-tastes like gourmet ice cream or something. I added a couple of things to this for more razz-tastic flavor- 1. Added about two teaspoons of Smuckers raspberry jam 2. Added about a capful of raspberry extract (as in about a capful of the little cap that came with the raspberry extract-McCormick brand, I think). Just wonderful. Was very fudge-like in the freezing process. Even now still somewhat fudge-like in texture, just too cold to be fudge. Thanks again for all the wonderful recipes!
ReplyDeleteI made this this morning and really, I don't like it. Probably my own fault, though. Here's where I think I went wrong. First, I picked up hazelnut flavored soy creamer. Somehow it makes it too rich... It's too chocolatey for me. Also, my raspberries were from the freezer and they were no good. Too old, tough and on top of that, I didn't bother with the seeds. I didn't think they would bother me, but it's not pleasant. I might try this recipie again, but I'm looking forward to trying the blueberry cheesecake recipe tomorrow when my health food store opens! Thanks for the positive vibes!
ReplyDeleteAgnes, you're a gem!
ReplyDeleteI'm not vegan but completely intolerant of Diary and I miss ice cream sooo much. Your blog is lovely. Just wondering, what is soy creamer? I'm in Australia and I've never heard of it before.
Thanks in advance,
Lea
hi there!
ReplyDeleteIt's good to know this blog exists,
I'm hoping to make some soy milk icecream myself. I was wondering if anyone has any suggestions on making the recipe above if you don't have an icecream maker.
thanks agnes!
I LOVE MAGGIE MUDD'S!
ReplyDeleteAnd you're an amazing ice cream cheff.
I finally made this last week. Delicious!
ReplyDeleteNext time I might quarter or halve the whole berries - that much frozen berry makes my teeth hurt.
And I always use chocolate soy milk when the recipe is for chocolate ice cream - the chocolatey-er the better!
Kathy in MD