Refreshing Vegan Raspberry Ice Cream

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It was a warm summer afternoon when Lauren and Cassidy found themselves reminiscing about their childhood trips to the local ice cream parlor. Lauren mentioned how she missed the tangy sweetness of raspberry ice cream, and Cassidy, always up for a culinary challenge, suggested they try making a vegan version at home. They gathered their ingredients, blending cashews and oats to create a creamy base, and folded in a vibrant raspberry swirl. The result was a delightful treat that transported them back to those carefree days.

Since then, this vegan raspberry ice cream has become a staple in their household. Lauren loves the balance of tartness and sweetness, while Cassidy appreciates the creamy texture achieved without any dairy. It's their go-to dessert for summer gatherings, always impressing friends and family with its rich flavor and beautiful hue.

Ingredients

150 g unroasted cashews
500 g fresh or frozen raspberries
75 g golden syrup or maple syrup
25 g porridge oats (rolled oats)
500 ml unsweetened non-dairy milk (soy is best)
150 g caster or granulated sugar
4 tablespoons lemon juice
2 teaspoons vanilla extract
¼ teaspoon salt

For the raspberry swirl:

200 g fresh or frozen raspberries
40 g caster or granulated sugar

Instructions

Prepare the raspberry swirl

In a saucepan, combine the raspberries and golden syrup.
Bring to a gentle simmer and cook for about 7-8 minutes until the mixture reduces by half.
Use a spatula to press the mixture through a fine mesh sieve to remove the seeds, extracting as much juice as possible.
Set aside to cool.

Cook the oats

Place the porridge oats in a saucepan with the non-dairy milk.
Bring to a gentle simmer and cook for about 5 minutes, stirring often to prevent sticking, until the oats are soft.
Remove from heat and let it cool slightly.

Blend the ice cream base

Drain the soaked cashews and place them in a blender along with the cooked oat mixture, raspberry puree, sugar, lemon juice, vanilla extract, and salt.
Blend until the mixture is completely smooth and creamy.

Chill the mixture

Pour the blended mixture into a container, cover, and refrigerate for at least 4 hours or until thoroughly chilled.

Churn the ice cream

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Layer with raspberry swirl

Transfer half of the churned ice cream into a freezer-safe container.
Spoon half of the raspberry swirl over the ice cream and gently swirl it in.
Repeat with the remaining ice cream and raspberry swirl.
Cover the container and freeze for at least 4 hours or until firm.

This vegan raspberry ice cream is a testament to how plant-based ingredients can come together to create a dessert that's both indulgent and refreshing. The combination of creamy cashews, hearty oats, and vibrant raspberries results in a treat that's perfect for warm days or whenever you're craving something sweet.

Lauren and Cassidy are thrilled to share this recipe, hoping it brings as much joy to your kitchen as it does to theirs. Whether you're serving it at a summer picnic or enjoying a scoop on a quiet evening, this ice cream is sure to delight.