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🍰 Yogurt Raspberry Ice Cream

169 kcal · 30 min · 4 servings

Yogurt Raspberry Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lime thoroughly, grate about 1 tsp of zest finely, halve it, and squeeze out the juice. Measure the lime juice and, if necessary, top up with water to 75 ml.
  2. 2. In a pot, bring the lime juice together with sugar and lime zest to a boil. Let it bubble for approx. 2 minutes, then remove from the heat and let it cool down.
  3. 3. Wash the raspberries thoroughly and sort out any bad ones if necessary. Puree them in a tall container. In a separate bowl, whip the cream stiff using a hand mixer and a whisk.
  4. 4. Mix the raspberry puree with yogurt and lime syrup. Then add it to the cream, gently fold it in, and pour the mixture into a shallow dish. Freeze for approx. 3–4 hours, stirring with a fork every 30 minutes after the first hour to keep the ice crystals small.
  5. 5. Decorate and serve the yogurt raspberry ice cream as desired. Enjoy!

Nutrition per serving