2OctThis is a guest post by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. The mere mention of sour cream ice cream in one of the culinary magazines in the same week as berry picking at our friends’ farm could only lead to one thing: “Vegan Sour Cream-Raspberry Ice Cream.” The creamiest ice cream I’ve made to date, it has the consistency of (vegan) butter, wrapped in (vegan) cream, wrapped in silk. A few optional vegan white chocolate chips look so pretty in this perfectly pink ice cream and provide the nicest little crunch. Ingredients: 2 tablespoons arrowroot powder 1/2 cup unsweetened soy milk, divided in half (plain, vanilla or plain or vanilla lite will also work great) 1 cup plain soy creamer 3/4 cup natural sugar 1 cup fresh raspberry puree, unstrained or strained (process about 2 cups berries in a food processor) 1 tablespoon vanilla extract 2 teaspoons of fresh lemon juice 1 1/2 cups vegan Tofutti Better Than Sour Cream (plain) Optional: 1/2 cup vegan white chocolate chips (I order online) In a small bowl, whisk together the arrowroot powder with 1/4 cup of soy milk until smooth. Set aside. Place the remaining soy milk, soy creamer, sugar and raspberry puree into a medium saucepan and bring just to a boil over medium-high, stirring occasionally. Remove from heat and quickly whisk in soy milk-arrowroot mixture until very smooth, followed by the vanilla extract and lemon juice. Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight until thoroughly chilled. Whisk to remove any remaining lumps and then whisk in Tofutti Better Than Sour Cream. Freeze according to your ice cream maker’s instructions. When ice cream is almost frozen, pour in optional vegan white chocolate chips and let churn until well distributed. Scrape ice cream into an airtight container and store in freezer. Yield: 1 quart Visit Betsy at www.TheBloomingPlatter.com. *Note: This is NOT an official recipe from Tofutti Brands, Inc.