Chocolate and Raspberry Ice Cream

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PREP TIME 30 mins


  • 150ml OGGS® Aquafaba
  • 170g caster sugar
  • 1/4 tsp cream of tartar
  • 200g frozen raspberries
  • 240ml soy milk
  • 60g vegan butter
  • 130g dark chocolate
  • 1tsp vanilla extract
  • Optional: Fresh raspberries and chocolate chunks to decorate


  1. Leave the raspberries to defrost in a bowl

  2. Prepare your chocolate in chunks or chips in a heatproof bowl and set aside

  3. Add the soy milk, vegan butter, vanilla and 120g of sugar to a large pan

  4. Bring to the boil then reduce to medium heat to thicken for a few minutes

  5. Pour into the dark chocolate then combine until you reach a silky ganache, leave aside to cool

  6. In a mixer pour 150ml of OGGS Aquafaba and whip until soft peaks

  7. Add the cream of tartar and then the 50g of caster sugar gradually until stiff peaks

  8. Mash the raspberries

  9. Add a large spoonful of whipped Aquafaba to the raspberries and fold until combined – set aside

  10. Add a spoonful into the ganache and combine

  11. Then pour the rest of the whipped Aquafaba and fold together into the chocolate mix

  12. In a pan suitable for freezing pour both mixes and swirl together

  13. Sprinkle the fresh raspberries and chocolate on top

  14. Freeze for at least 3 hours

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