Raspberry Yogurt Ice Cream Recipe
This Raspberry Yogurt Ice Cream is a creamy, refreshing dessert that fits clean eating goals without compromising flavor. Made with just a few simple ingredients, it’s rich in protein and naturally sweetened. Whether you're cooling down post-workout or enjoying a light summer treat, this no-churn recipe delivers a guilt-free scoop of indulgence that supports your fitness lifestyle.
- 1½ cups plain Greek yogurt (full-fat or low-fat)
- 1½ cups frozen raspberries
- 2 tablespoons honey or sugar-free sweetener
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- Fresh raspberries or mint
Main Ingredients
Optional Toppings
Instructions
- Step 1: In a high-speed blender or food processor, combine the Greek yogurt, frozen raspberries, honey or sweetener, vanilla extract, and lemon juice. Blend on high until smooth and creamy, scraping down the sides as needed.
- Step 2: Taste the mixture and adjust sweetness if desired. The natural tartness of raspberries will shine through, so you can add a bit more sweetener depending on preference.
- Step 3: Transfer the mixture to a freezer-safe container. Smooth the top with a spatula and cover with a lid or plastic wrap.
- Step 4: Freeze for 2-3 hours or until firm but scoopable. Stir once after the first hour if you want a slightly softer texture.
- Step 5: Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften. Scoop into bowls and top with fresh raspberries or a sprig of mint.
Notes
- Greek yogurt adds creaminess and protein while keeping the recipe low in fat and calories.
- You can swap raspberries for blueberries, strawberries, or a mix of berries.
- For a dairy-free version, use coconut yogurt and adjust sweetener to balance the tang.
- Store leftovers in the freezer for up to 1 week. Let thaw slightly before scooping.
- Add chia seeds or crushed almonds for added texture and nutritional boost.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, but freeze the blended mixture for a bit longer to get a firm texture.
Is this recipe keto-friendly?
Yes, if you use full-fat Greek yogurt and a keto-approved sweetener like erythritol.
Can I make this without a blender?
A food processor is ideal, but you can mash the raspberries and mix by hand for a chunkier texture.
How long can I store this ice cream?
Best enjoyed within 1 week for optimal texture and flavor.