Raspberry and Yoghurt Ice Cream
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11 ratings
Preparation : 15 min
Cooking : 0 min
Total time : 15 min Rest : 0 min
6 persons
250 g raspberries
300 ml plain yoghurt (chilled)
100 g caster sugar
Associated products
Chef's tip
You can use different fruit (e.g. strawberries, cherries, peaches...) instead of raspberries.
RECIPE STEPS
1Crush the raspberries or blend them in a food processor.
Sieve the crushed raspberries to remove the seeds.
You can also process the raspberries in a centrifugal juicer, if you have one.
- 250 g raspberries
2Combine the sugar and yoghurt with the raspberry purée.
- 250 g raspberries
- 300 ml plain yoghurt (chilled)
- 100 g caster sugar
3Switch your ice cream maker on.
Pour the mixture in through the opening.
Freeze-churn for 20‑30 minutes, until the mixture reaches the desired consistency.
4Serve your sorbet immediately or pour it into a container to store in the freezer.
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