Granola Butter Raspberry 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.

Recipe by Give Me Plantfood

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.

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