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Vegan Raspberry Ice Cream

Vegan Raspberry Ice Cream
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.

Vegan Raspberry Ice Cream

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)

Vegan Raspberry Ice Cream

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


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


Vegan Condensed Milk:

  1. 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.

  2. When the milk has turned darker and thicker, add the xantham gum and mix well.

  3.  Add the milk to the fridge to cool.

Raspberry Syrup:

  1. Add raspberries, sugar to a pot and cook until all the berries have broken down and the sugar has melted. Set aside to cool.

  2. 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.

  3. When you've strained the raspberry filling add it to a small bowl and put it in the fridge to cool.

Ice Cream:

  1. Add the vegan cream to a mixing bowl and whip until its thick, then slowly add the condensed milk while mixing on slow speed.

  2. 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.

Vegan Raspberry Ice Cream


More tasty vegan summer recipes

Free Vegan e-book download filled with recipes Give Me Plant Food

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