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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!
Combining the creaminess of dairy cream-based ice-cream, and the tangy lightness of frozen yogurt, this yogurt raspberry ice cream is both creamy and refreshing. Plus, with just five base ingredients and a super simple process, you may have just found a new summer frozen dessert favorite (fingers crossed!).
Plus, with all-natural ingredients, this recipe is far healthier than store-bought alternatives and perfect for impressing friends and family.
While you can keep this recipe to it’s ultimate ‘basics’, I’ve also included the optional add-ins for a raspberry rose and thyme option – which is sinfully delicious! I’ve also included a small list of other optional add-ins below.
And, if you love this frozen treat as much as I do, then you might also like this Blackberry and Lavender Yogurt ice cream, or perhaps this dairy-free Strawberry Basil sorbet.
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The ingredients
- Fresh Raspberries – In-season berries are, of course, the best option. However, you can also use frozen berries and allow them to thaw first.
- Double Cream – Use full-fat double cream for a creamy flavor and consistency.
- Yogurt – You can use natural yogurt or Greek yogurt, depending on your preference.
- Honey – Or you can use maple syrup/agave nectar or even granulated sugar if preferred.
- Vanilla Extract – Use store-bought or homemade.
- Fresh Thyme – Optional; read below for more herb options.
- Rose Water – Though optional, the pairing of raspberry and rose is exceptionally delicious and reminds me of Turkish delight.
Optional Add-ins:
Herbs: You can experiment with other herbs, such as mint, and basil.
Alcohol: There are tons of options. Tequila, brandy, champagne, prosecco, Cointreau, vodka, rum, rosé, etc. Just make sure not to add too much and affect the freezing process.
Chocolate: If including the rose water then this ice-cream is Turkish delight esque and pairs amazingly well with dark chocolate chips. You could even use shaved chocolate to top the ice cream.
Extracts: Like almond extract, etc. For a little extra flavor.
Peanut butter: If just using the base ingredients, you could combine it with a Peanut butter swirl for a PBJ combination. Mix the nut butter with a little cream to stop it from freezing solid.
In my Caramel Ice Cream I talk a little more about the science of ice cream and what provides the ultimate scoopable consistency.
The Step By Step instructions
Step 1: Heat The berries
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 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.
Recipe 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 contain sugar, so they won’t create the correct consistency.
- You could serve with a little strawberry syrup or chocolate syrup.
- For a vegan version, you can use vegan whipping cream, a vegan yogurt (like this coconut yogurt or almond yogurt), and maple syrup as the sweetener.
Related Recipes
For other raspberry inspired recipes, look no further. Here are some options that you may like.
- Easy Homemade Raspberry Jam Recipe
- Healthy Pink Raspberry Salad
- Simple Fresh Fruit Sushi (Dessert Sushi)
- Fresh Summer Rolls (+ Dipping Sauces)
- Easy Raspberry Salad Dressing
- Salted Caramel & Raspberry Vegan Magnum Ice Creams
- Raspberry & Coconut Cake
- Two-layer Raspberry Peach & Lemon Tart
- Raspberry & Mango Smoothie Bowl
If you give this raspberry yogurt ice cream recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Raspberry Yogurt Ice Cream
Ingredients
- 1 pound raspberries
- 1 pound natural yogurt or greek yogurt
- 1 Cup heavy cream (double cream)
- 3/4 cup honey or maple
- 2 tsp vanilla extract
- 1 tsp rose water optional
- handful thyme optional
Instructions
Step 1: Heat The berries
- 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.
Video
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.
- You could serve with a little strawberry syrup or chocolate syrup.
Read the blog post for more optional add-ins and tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love you
You are so sweet 🙂 Have a lovely day.
It looks delicious like all your recipes. You are extremely talented, you’re like a gift that keeps on giving.
It’s so so kind of you think that Angela, thanks a million for following and for the support x
This is the best blog to follow for all kinds of brilliant ideas and recipies including this fab ice cream. So many excellent easy to use videos.
Thank you so very much for your comment, Maggie. You are so kind. I hope you gave this recipe a try 🙂
Can’t wait to try it out
So glad to hear, hope you’re gonna like it! 🙂