Raspberry Yogurt Ice Cream

DESCRIPTION

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.

INGREDIENTS

• 300g frozen raspberries
• 500g full-fat Greek yogurt
• 2 tsp liquid stevia

INSTRUCTIONS

1. Place all ingredients in a food processor or blender. Process until smooth.
2. 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.
3. 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](https://chloeting.com/recipes/2-ingredient-strawberry-banana-ice-cream), [Peanut Butter Banana Ice Cream](https://chloeting.com/recipes/2-ingredient-peanut-butter-banana-ice-cream), or [Coconut Lychee Sorbet](https://chloeting.com/recipes/3-ingredient-coconut-lychee-sorbet) instead.

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