This raspberry ice cream uses just five base ingredients for a creamy, tangy blend between frozen yogurt and creamy ice-cream- Plus no ice cream machine needed! This refreshing raspberry blend includes optional Thyme and rose too, for an ice-cream packed with flavor. Plus, this recipe is gluten-free, refined sugar free, and naturally sweetened!
Begin by washing the raspberries well and then placing them in a pan over medium heat. Allow to heat for a few minutes to soften and mash with a potato masher.
Step 2: Combine the ingredients
Allow the raspberries to cool for a few minutes before adding the remainder of the ingredients and mixing well.
If you want a super smooth ice-cream then you can use an immersion blender to blend it. However, I like to have the slightly larger bits of raspberry running through the ice cream.
Step 3: Time To Freeze
Pour the raspberry ice cream into an ice-cream tin/container and allow it to freeze.
Take the container out of the freezer every hour or so and give it a mix. Do this 3-4 times. This will make sure it doesn't freeze too solid in the absence of an ice cream maker.
How To Store
It is best to keep this ice cream covered, to avoid freezer burn. When stored properly, it can be kept for between 2-3 months.
Allow it to sit for a few minutes at room temperature before serving.
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Notes
The amount of sugar added to the recipe is critical for achieving the correct, scoopable consistency. If you want to reduce the amount of sugar then you'll need to add some alcohol instead, which will help lower the ice cream freezing point.
Artificial sweeteners won't work in this recipe as they don't actually contain sugar, so won't create the correct consistency.