Vegan Raspberry Ice Cream

Publish date:
ice cream
  • ServingsServings


  • 1 15oz jar seedless raspberry jam
  • 1 16 oz. frozen non-dairy Rich's Whip
  • 32 oz. Soy Dream (I used vanilla in my recipe, you can also use plain)
  • Salt


In a large pot, add the Rich's Whip, Soy Dream, raspberry jam and pinch of salt, and bring to just below a simmer. Using a whisk, stir the mixture repeatedly and slowly, to ensure no jam sticks to the bottom and it is melted through the mixture. Cool to room temperature.

Pour mixture into a mixing bowl and with the whisk attachment (or a hand mixer) mix on medium high for 3-5 minutes, to add air.  Pour into a 9x13 pan, and carefully place on flat surface in freezer. After 1 hour, return to mixing bowl and remix for 3-5 mins on low.

Repeat one more time, after another hour or two, and then allow to freeze completely.