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Vegan Raspberry Ice Cream


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Vegan Raspberry Ice Cream


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Vegan Raspberry Ice Cream


  • Ready Time : 0 min



  • 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 9×13 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.

About Sarah Klinkowitz


Lives in Boro Park. Wife to DH, Mother to 3 DCs (Delicious Children)! My whole family is into food- DH is the photographer, I cook and write, and the DCs are our inhouse tasting panel. Founder/Owner of SimplyInspiredKitchen.com�. Believes mise en place isn't just limited to the kitchen,and that chocolate, coffee and tea can heal the world.




One Response to Vegan Raspberry Ice Cream

  1. very cute! love that its parve…and easy!!

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