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Mango Raspberry Ice Cream

Servings: 1-2
Prep: 15 mins
Total Time: 4 hours

Made with Soy Original

This mango raspberry ice cream is the dairy-free dream you’ve been waiting for! It’s a berry refreshing n’ delish plant-based treat that’s perfect for any sunny day. Who wouldn’t melt for a scoop of plant-powered perfection made with our creamy Soy Original?

Made with Soy Original

soy-original chilled carton

Ingredients

MANGO ICE CREAMM

RASPBERRY ICE CREAM

  • 200g frozen raspberries
  • 1/4 cup Earth’s Own Soy Original
  • 1/4 cup coconut milk
  • 2 tbsps date syrup

Directions

  1. Combine all raspberry ice cream ingredients into a blender and blend until the mixture reaches a soft serve consistency.
  2. Transfer mixture to a loaf pan and place covered in the freezer
  3. Repeat same steps for the mango ice cream
  4. Let the ice creams set for at least 1 hour before scooping the raspberry ice cream into the mango ice cream in small scoops. Smooth the top out and re-cover the ice cream and place it back in the freezer.
  5. Freeze for at least 2 1/2 hours or until firm. Allow it to sit for about 10 minutes in the fridge before scooping.
  6. Serve in a bowl or cone and enjoy!
PRINT RECIPE

Earth's Own Mango Raspberry Ice Cream

Servings: 1-2
Prep: 15 mins
Total Time: 4 hours

This mango raspberry ice cream is the dairy-free dream you’ve been waiting for! It’s a berry refreshing n’ delish plant-based treat that’s perfect for any sunny day. Who wouldn’t melt for a scoop of plant-powered perfection made with our creamy Soy Original?

Ingredients

MANGO ICE CREAMM

RASPBERRY ICE CREAM

  • 200g frozen raspberries
  • 1/4 cup Earth’s Own Soy Original
  • 1/4 cup coconut milk
  • 2 tbsps date syrup

Directions

  1. Combine all raspberry ice cream ingredients into a blender and blend until the mixture reaches a soft serve consistency.
  2. Transfer mixture to a loaf pan and place covered in the freezer
  3. Repeat same steps for the mango ice cream
  4. Let the ice creams set for at least 1 hour before scooping the raspberry ice cream into the mango ice cream in small scoops. Smooth the top out and re-cover the ice cream and place it back in the freezer.
  5. Freeze for at least 2 1/2 hours or until firm. Allow it to sit for about 10 minutes in the fridge before scooping.
  6. Serve in a bowl or cone and enjoy!

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