Raspberry ice cream with Greek yogurt: A simple summer delight

Summer, seasonal fruits, and a craving for something sweet are a trio that encouraged me to test a recipe for homemade raspberry ice cream. I didn't have an ice cream maker, but I had raspberries waiting in the freezer, so I bought one ingredient and got to work. The result surprised me.

Apart from raspberries, Greek yogurt is the essential ingredient for quick ice cream without using a machine or freezer. It's good to choose a quality product, quite fatty (so I do not recommend the light version), because dairy like this gives the dessert a wonderful creaminess and excellent flavor.

The secret of this recipe and its quick preparation is the use of frozen fruits. During the season, I freeze them continuously to have some stock for winter in advance. However, there's nothing worse than frozen clumped pieces of grouped fruits. To avoid this, I gently dry the washed raspberries on a paper towel, then arrange them with spaces on a board, and put them in the freezer. After about 30 minutes, I transfer them to food bags suitable for low temperatures, label, seal, and put them back in the freezer.

As I mentioned, these homemade raspberry ice creams require two ingredients. Frozen raspberries - 7 ounces, I combine in a food processor (or similar device) with 7 ounces of Greek yogurt. The dessert is ready to serve when the mixture is uniform and smooth. You can also add coconut flakes or grated white chocolate to the mixture as an experiment. Such quick ice cream is best served and consumed immediately. They should not be refrozen.