Vegan Raspberry Ice Cream

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

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  cups fresh raspberries or 2  cups frozen raspberries
• 3⁄4 cup sugar
• 1  tablespoon water
• 2  cups  soy coffee creamer

Directions

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.