Desserts
Vegan Raspberry Ice Cream
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
NOTE: If oat cream is not available, substitute with your favourite plant-based whippable cream.
Tip: Add 3 tablespoons of dark chocolate chips as a MIX-IN after processing.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 225g fresh raspberries
- 3 tablespoons caster sugar
- 200ml whippable oat cream
- 2 tablespoons light agave syrup
- Pinch of salt
Utensils
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Step 1
Mash raspberries and sugar together in a large bowl using a fork.
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Step 2
Add remaining ingredients to mashed raspberries and mix well until sugar is completely dissolved.
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Step 3
Transfer mixture to the empty tub. Place lid on tub and freeze for 24 hours.
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Step 4
Remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
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Step 5
Select ICE CREAM.
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Step 6
Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
