Yogurt & raspberry ice cream

300 grams raspberries
600 grams yogurt
1 tablespoon acacia honey

Mix the yogurt with honey and then pour the mixture in a silicone ice cube mold. Let it firm in the freezer for at least 3 hours.

Soak the raspberries in a bowl full of water and move them gently with your hands. Then dry them with some blotting paper. At this point, place them in a tray and keep them in the fridge until the moment of use.

Remove the cubes of yogurt and honey from the mold and blend them in a mixer with the raspberries until obtaining a creamy texture. Your yogurt & raspberry ice cream is ready!


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