Super Quick Raspberry Ice Cream
Serves: Serves 4-6
  • 1 cup frozen raspberries (or fresh)
  • 3 tbsp lemon juice
  • 1 + ¾ cups (200g) icing sugar
  • ½ cup (125ml) greek yoghurt (full fat)
  • 1 tsp vanilla bean paste
  • 1 cup (250ml) thickened cream
  1. Blitz the raspberries in a blender or a food processor, or de-frost them in a microwave or in a saucepan over low heat. Press through a sieve if you want to remove the seeds...or don't!
  2. Place the raspberry mush into a mixing bowl, and stir in the lemon juice, icing sugar, greek yoghurt and vanilla until the sugar is dissolved.
  3. Whip the cream to soft peaks and then fold through the raspberry mix, and then scrape into a freezer-safe container, covered with parchment paper.
  4. Freeze for at least 4 hours, then scoop and serve!
Recipe by The Sugar Hit at