Total Time
Prep 20 mins
Cook 20 mins

Easy, Creamy, and no overpowering soy taste to it.


  1. Comebine raspberries, sugar and water in saucepan.
  2. Bring to a boil stirring constantly.
  3. As soon as mixture starts to boil, reduce heat to a simmer and simmer for about 5 minutes stirring occasionally.
  4. Remove pan from heat and let mixture cool a little. You will want to strain the mixture through cheesecloth or a sieve to remove the seeds.
  5. Stir in the cream.
  6. Refrigerate mixture overnight and freeze according to ice cream makers instructions.