Homemade Raspberry Yogurt Ice Cream – A Creamy and Easy Recipe
Make this creamy raspberry yogurt ice cream with just a few simple ingredients. A refreshing homemade dessert that’s perfect for hot summer days.
Homemade Raspberry Yogurt Ice Cream
Course: DessertCuisine: InternationalDifficulty: EasyServings
6
servingsPrep time
1
hour15
minutesCooking time
8
minutesCalories
240
kcalTotal time
1
hour23
minutesSummer is the perfect season for refreshing homemade desserts, and ice cream is always one of my favorites. I love making it at home because I know exactly what goes into it, and I can easily customize the flavors to suit my family’s tastes.
This time, I chose a simple but incredibly delicious combination: Greek yogurt and fresh raspberries. The yogurt creates a smooth, creamy texture, while the raspberries add a bright, slightly tangy flavor that perfectly balances the sweetness of the condensed milk.
The result is a refreshing homemade ice cream that’s rich, fruity, and perfect for hot summer days.
Ingredients
500 g Greek yogurt
300 g fresh raspberries
50 g sugar
200 g sweetened condensed milk
1 tsp lemon juice
Preparation method
- This ice cream is made with just a handful of ingredients, but each one plays an important role. Greek yogurt gives it a rich, creamy texture, while the raspberries can easily be replaced with other berries if you’d like to try different flavor combinations.
- Place the raspberries, sugar, and lemon juice in a saucepan and cook over medium heat for 5–8 minutes, until the berries soften and release their juices.
- Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve to remove the seeds, creating a smooth raspberry sauce. Let it cool completely.
- In a large bowl, combine the Greek yogurt and sweetened condensed milk, stirring until smooth and well blended. Add the cooled raspberry sauce and mix again until fully incorporated.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, about 60 minutes or until thick and creamy. Transfer the ice cream to a freezer-safe container and, if desired, fold in a few fresh raspberries before freezing.
- Enjoy the ice cream immediately for an extra creamy, soft-serve texture, or freeze it for 2–3 hours if you prefer a firmer consistency. Serve it on its own or with your favorite toppings. I love pairing it with chocolate sauce, fresh raspberries, and a few mint leaves for a fresh and delicious finishing touch.
- Helpful Tips
For the best flavor, use ripe, sweet raspberries. Make sure the raspberry sauce has cooled completely before mixing it with the yogurt to keep the mixture smooth and creamy. If you don’t have an ice cream maker, you can freeze the mixture directly in a freezer-safe container. Just stir it vigorously every 30–40 minutes during the first 3–4 hours to help prevent ice crystals from forming and achieve a creamier texture.
