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
Print Recipe
Pin Recipe 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.
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