Raspberry Yogurt Ice Cream

by Editorial Staff

Summary

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

Ingredients

300 g raspberries, frozen
3 tablespoon agave syrup
3 tablespoon yogurt, Greek or natural yogurt

Instructions

Put the frozen berries together with the other ingredients in a powerful blender (from 600 watts) or multi-chopper. Mix until you have a creamy mixture. Possibly add a little more yogurt spoon by spoon and mix in stages so that the ice does not become too runny.
Serve and eat immediately. The ice is not suitable for re-freezing. But who wants that on a hot summer day?
Additional info: In terms of consistency, the ice cream is more creamy than firm. It depends on how much yogurt you add. If you like it sweeter, you can of course take more agave syrup or replace it with honey. Sugar is not suitable as a sweetener for this recipe, it does not dissolve. And please be careful with white clothing - the fruit stains the ice strongly. Greedy gourmets should avoid messing around.

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.