Quark and Raspberry Ice Cream

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	2 hrs 10 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

500 g raspberries, frozen
400 g low-fat quark
possibly honey, 2 - 3 tablespoon
possibly water

Instructions

Put the frozen raspberries in a blender with the quark. Puree the raspberry quark mixture to a nice, smooth mass. Without honey, the ice cream is pretty sour in the end, so if you like it sweeter, just add 2 - 3 tablespoons of honey to the blender.
If the mixture is too thick, add a little water or milk. It may be that the mixer does not get the amount mixed at first, then just add a little liquid and it should work.
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When everything is creamy, portion the ice cream into small bowls and serve. If the ice cream is still too runny for you, just put it in the freezer for 1 - 2 hours.
If you can`t or don`t want to eat everything right away, just freeze it and put it in the microwave for 1 - 2 minutes at 350 watts for a short time before enjoying your next meal. Better too short and in small steps than too long.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.