Raspberry caramel + chai gelato (vegan, oat-based)

Hey everyone! Just wanted to share two new flavors I’ve been working on lately — both dairy-free and made with my standard oat-based base.

Here’s the base I used for both:

Vegan gelato base (~805g total):
• 460g oat milk (Oatly Barista)
• 190g plant-based double cream
• 80g dextrose
• 60g sugar
• 10g inulin
• 1 tablespoon locust bean gum

It’s a fairly neutral, creamy base that works great with both fruit and spice.

-Raspberry Caramel Swirl
I blended raspberry purée into the base itself for a fresh, fruity profile, and then swirled in a raspberry infused caramel. I just cooked the caramel as usual and added a spoonful of the raspberry purée to it, just enough to give it a tangy kick.

-Chai Cream
For this one, I steeped a loose chai blend (black tea + cinnamon, cardamom, ginger, clove, pepper) directly into the base before churning. I strained it, chilled it, and then processed. It turned out smooth, mellow, and super cozy, like a chai latte gelato.

Still tweaking a few things, especially with how the swirl behaves after hardening, but happy with the flavor balance so far. Let me know if you want full formulas or process details!

Sorry for the ugly ass photo.