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Yogurt Ice Cream with Raspberries at Home
difficulty Medium
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Ice Cream Recipes

Yogurt Ice Cream with Raspberries at Home

Homemade yogurt ice cream with raspberries turns out very aromatic, appetising and even healthy. Made with natural yogurt, fresh raspberries and a sweetener, it works as a dessert even for those who watch their calorie intake and eat only diet-friendly dishes.
· Thursday, 19 July 2018 22:22 ·
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Yield 3 servings
Difficulty Medium
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Instructions

  1. I sort through 200 g of fresh raspberries, removing any spoiled berries and stalks. I use only ripe but not overripe berries – they should be "dry" and should not have released juice during storage. If the raspberries are frozen, I defrost them at room temperature for 20–30 minutes, so that they soften but keep their shape. I tip the berries into the bowl of a blender or food processor.

    Step 1

  2. Add the sweetener to the bowl.

    Step 2

  3. Next, add the required amount of good-quality yogurt to the container with the raspberries.

    Step 3

  4. I blend all the ingredients on high speed for 1–2 minutes until you have a smooth, even purée with no visible pieces of berry. For an even silkier texture, you can rub the mixture through a fine sieve to remove the raspberry seeds – this is especially worth doing for children's ice cream.

    Step 4

  5. Pour the raspberry-yogurt mixture into a container that you have first lined with cling film.

    Step 5

  6. I put the container in the freezer for at least 4–6 hours, preferably overnight. Every 1.5–2 hours I take the container out and stir with a fork or whisk it with a mixer – this breaks up the ice crystals and makes the ice cream creamier, without icy flakes. Before serving, I take the container out of the freezer 5–10 minutes ahead, so the ice cream softens slightly and is easy to scoop.

    Step 6

Tips

  • 1

    For a creamier texture, use Greek yogurt with 10% fat – a fat-free one will give an icy consistency.

  • 2

    Add 1 tbsp of honey in place of some of the sugar – honey stops the ice cream from freezing solid and keeps it soft.

  • 3

    Swap the raspberries for strawberries, blueberries or a mix of berries to vary the flavours.

FAQ

Why does the ice cream turn out too hard? +

There is too little fat in the yogurt, or not enough sugar. Use full-fat yogurt and do not cut down the amount of sugar – it works as an antifreeze.

Can I manage without a blender? +

Yes, mash the berries with a fork to a purée and mix them thoroughly with the yogurt using a whisk.

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