Vegan Raspberry Ripple Ice Cream (no churn)

 A luxuriously creamy, vegan raspberry ripple ice cream you can easily make at home. It's no-churn and super easy to make without an ice cream maker.

VEGAN RASPBERRY RIPPLE ICE CREAM (NO CHURN)

It's just the weather for ice cream at the moment in Scotland (according to our car, it hit 31c today) and I have a super easy, no-churn, vegan raspberry ripple ice cream for you to try.

Of course, if you have an ice cream maker, you are free to use that, but really it doesn't need to be churned at all.

This ice cream is creamy and tastes glorious.

It's a small batch, enough for 3 generous portions, so feel free to make a double batch.

MAKING THE RASPBERRY RIPPLE

There are three ways to make the ripple in a raspberry ripple ice cream.

1. Mix through fresh raspberries, allowing them to break up as they are mixed.
2. Mash the raspberries with a fork, adding in some icing (confectioner's) sugar if the raspberries are tart.
3. Cooking the raspberries in a pan with a squeeze or lemon juice and some caster sugar. Bring it to the boil and allow to simmer for 2-3 minutes. A bit like making jam.

I like to just use unadulterated raspberries and let them break as they are folded in, but you may use any of these three methods with the quantity of raspberries I have in the recipe.

WHAT DO I NEED TO MAKE RASPBERRY RIPPLE ICE CREAM?

EQUIPMENT

1. Mixing bowl
2. Whisk - you could use a hand whisk, electric whisk, blender or food processor
3. Teaspoon
4. Spatula - or large spoon
5. Large loaf tin* - I used a 2 lb (900g) loaf tin
6. Clingfilm - or other cover for the loaf tin

* see below -  alternative ways to store ice cream

INGREDIENTS

1. Vegan double cream or whipping cream - I used Elmlea Plant Double Cream, but you can use your favourite. If you are vegetarian you could use regular double cream.
2. Vegan condensed milk - or regular condensed milk if you are vegetarian. I use Carnation Vegan Condensed Milk.
3. Vanilla extract - don't use essence if you can help it, it's horrible stuff (in my opinion anyway).
4. Fresh raspberries - you could use frozen but they won't break up as you stir them in.
5. Chocolate strands - or chocolate chips. I used dark chocolate vermicelli.
6. Raspberry syrup - or strawberry syrup, to decorate and serve. This is optional.

ALTERNATIVE WAYS TO STORE ICE CREAM

A loaf tin makes the perfect storage and scoop serve container for ice cream, but you can use other containers.

If you're using the loaf tin, you can line the whole loaf tin with cling film before adding the ice cream, or just use it to cover the top of the loaf tin before freezing.

Buy coated cardboard, pint ice cream tubs, which are available online. I bought some but my husband hasn't located them yet. I am sure he put them in the loft.

You could also use an airtight container or an old, clean litre ice cream tub. 

Alternatively, you could even use a freezer-friendly glass casserole dish.

WHY DO YOU NOT NEED TO CHURN THE ICE CREAM?

Adding condensed milk to the ice cream mix, makes it super soft and creamy without the need for an ice cream maker or churning it by hand every 2 hours.

It just works.

However, you need to be careful adding condensed milk. If you add too much, for instance, a whole can, it will ruin the ice cream.

Use too much and it overpowers the other flavours. It really isn't pleasant if you add too much. I notice so many people making this mistake.

Also, try this easy vegan coffee ice cream.

ADDING CHOCOLATE TO ICE CREAM

This ice cream would be delicious with just the vanilla and raspberries, but adding the chocolate makes it even more divine.

I added dark chocolate vermicelli, but you could add chocolate strands, flakes or even chocolate chips.

You may think that chocolate vermicelli and chocolate strands are the same, but they really aren't.

Chocolate vermicelli is made from actual chocolate whereas chocolate strands are often just coloured sugar strands or chocolate flavoured strands. They have little resemblance taste-wise to actual chocolate.

SOME CHEEKY WEE ICE CREAM TIPS

Here are a few ice cream tips

1. To keep the ice cream soft add 1 tbsp of alcohol to the mixture. You could use rum, whisky or vodka. Any spirit really. They will stop it from freezing complerely.
2. If you are not adding alcohol to the mixture, leave the ice cream out for a few minutes to soften before serving.
3. Sit your ice cream scoop in boiling water for a few minutes before scooping the ice cream. This will make it glide through the ice cream easier.
4. Use a metal ice cream scoop with a spring release action. It has a little curved blade inside the head of the scoop to help release the ice cream.

MORE VEGAN ICED TREATS TO TRY THIS SUMMER

Here are a few more recipes for vegan iced treats for you to try:

1. Chocolate Orange Sorbet
2. Coconut Blueberry Smash Pops
3. Creamy Vegan Orange Ice Cream (no churn)
4. Mango, Rose Wine & Cinnamon Sorbet
5. Melon, Peach & White Wine Sorbet
6. Pear Sorbet
7. Straciatella Ice Cream (no churn)
8. Tropical Sunset Fruit Lollies
9. Vegan Beetroot & Vanilla Sorbet
10. Vegan Biscoff Ice Cream (no churn)
11. Vegan Mini Egg Ice Cream (no churn)

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HOW TO MAKE VEGAN RASPBERRY RIPPLE ICE CREAM

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

STEP 1

Add the cream and vanilla to a mixing bowl and give a stir.

NOTE - full printable recipe after this step-by-step photo guide.

STEP 2

Whisk up the cream until thick, with a hand whisk or electric whisk, then add the condensed milk.

STEP 2

Whisk again and add the chocolate vermicelli (or chocolate strands, flakes or choc chips).

STEP 3

Now add the raspberries. You can add them whole, mash them with a fork or cook them with a squeeze of lemon and a spoonful of caster sugar first.

Fold the chocolate and raspberries into the whipped cream, then pour into your loaf tin (or other container). 

You can leave it as it is or top it with some reserved raspberries, chocolate strands and a drizzle or raspberry or strawberry syrup.

Freeze for a few hours before serving.

STEP 5

Scoop and serve.

I like to use a spring release ice cream scoop that has been sitting in boiling water to scoop ice cream, as it makes it much easier.

Leave out of the freezer for a few minutes to soften first.

Enjoy!

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dessert

Scottish, vegan

Yield: 3-4

Author: Jacqueline Meldrum

Vegan Raspberry Ripple Ice Cream (no churn)

A luxuriously creamy, vegan raspberry ripple ice cream you can easily make at home. It's no-churn and super easy to make without an ice cream maker.

Prep time: 10 Mininactive time: 4 HourTotal time: 4 H & 10 M

Ingredients

• 250ml (1 cup) vegan double cream
• 150ml (1/2 cup) vegan condensed milk
• 2 tsp vanilla extract
• 120g (1 cup) fresh raspberries)
• 1 tbsp chocolate vermicelli (chocolate strands or choc chips)

Instructions

1. Whisk up the double cream and vanilla until it is thick and leaves a trail from the whisk.
2. Add the condensed milk and whisk again.
3. Now add the raspberries and chocolate. This time gently fold in. You don't want to knock the air out.
4. Pour into a loaf tin (or the container you are using) and if you like you can top with more chocolate vermicelli, a few raspberries and a drizzle of fruity syrup as decoration.
5. Freeze for a few hours until set, then scoop and serve.
6. See tips below.
7. Enjoy!

Notes:

1. You may use chocolate vermicelli, chocolate strands or chocolate chips. You may also leave them out.
2. The syrup drizzle is optional.
3. You can mash the raspberries before added them and if they are tart, add a little icing (confectioner's sugar).
4. Freeze in a loaf tin covered with cling film or an airtight container.
5. Leave the ice cream to sit for a few minutes to soften before serving.
6. While the ice cream softens, soak the ice cream scoop in boiling water, it will make it easier to scoop the ice cream.
7. You can also add a tbsp of alcohol to help keep the ice cream soft. Whisky, rum or vodka would work. You won't really taste it.

Calories

3 portions = 447 calories each portion

4 portions = 335 calories per portion

Nutrition Facts

Calories

447

Fat (grams)

27.43

Sat. Fat (grams)

13.64

Carbs (grams)

54.29

Fiber (grams)

0.96

Net carbs

53.33

Sugar (grams)

40.02

Protein (grams)

10.47

Sodium (milligrams)

108.24

Cholesterol (grams)

117.78