Chocolate and Raspberry Ice Cream

Method

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