Vegan Raspberry Ice Cream

1. Measure out plant-based milk (I used Bon Soy organic fermented soy milk and Australian olive oil) into a jug or medium bowl and place in the refrigerator
2. Take a stick blender and blend to a puree
3. Add sugar, honey or brown rice syrup to fruit puree and blend well
4. Take out milk and oil and beat till it makes a frothy cream
5. Add cream to fruit and blend well together and then add to ice cream maker
6. Place in a container in the freezer and then enjoy!

Notes:

Variant instead of cream you can make a fruit yoghurt ice cream;

I use a fermenter yoghurt maker to make a vegan soy yoghurt to replace the cream to make a yoghurt ice cream

Nutritional Value:

Raspberries 208 calories in 400g; 10% Fat, 82% Carbs, 8% Proteins

Bon soy milk 188g; 108.28 Calories 3g Fat, 10.35 Calories, 7.725g Proteins

Cold Pressed Extra Virgin Olive Oil 60mls; 54.9g Fat

Organic Raw Sugar 175g; 656.25g Carbs

Total: 1132.225g Fat 97.9g, Carbs 994.6g, Proteins 39.725g

Per Serving- Scoop: 50g Fat 4.32g Carbs 43.26g   Proteins 1.75g