Preview
Raspberry Yogurt Ice Cream
240 min
Prep Time0 min
Cook Time240 min
Total Time
Ingredients (4 servings)
MetricImperial
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.
Notes
- 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.
- If you have a high speed blender, you may want to try 2-Ingredient Strawberry Banana Ice Cream, Peanut Butter Banana Ice Cream, or Coconut Lychee Sorbet instead.
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