No-churn healthy raspberry ice cream that does not require any special equipment to make! Only 3 ingredients and a little bit of patience are all you need to enjoy this delicious sugar-free, high-protein sweet treat.
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Ingredients (4 servings)
300g frozen raspberries
500g full-fat Greek yogurt
2 tsp liquid stevia
Place all ingredients in a food processor or blender. Process until smooth.
Transfer mixture to a large shallow container. Cover with cling wrap pressed right against the surface (this will help prevent large ice crystals from forming) and freeze for 4 hours, stirring it with a fork every 30 minutes to break up any ice crystals formed.
After 4 hours or once frozen until desired consistency, enjoy immediately.
It’s important to stir the ice cream mixture every 30 minutes or so to prevent large ice crystals from forming, so be patient and don’t skip this step!
This ice cream is best served right away for the best texture. You may store it n an air-tight container in the freezer for up to 1 month. Thaw for 30 minutes to allow it to soften again before scooping and serving.
You can use low-fat Greek yogurt but the texture will be icier.
This recipe is great for people without an ice cream machine or a high speed blender. If you have an ice cream machine, you can simply pour the liquid mixture into your machine and follow manufacturer instructions to churn the ice cream.