Yogurt kefir and raspberry ice cream, a deliciously easy idea to make and ready in half a day. I’ll share this recipe with a little tip, freeze the raspberries even a day before to speed up the preparation of this delicious ice cream later. In this recipe, it also includes a tablespoon of condensed milk that will add more body to the final result. You can also omit it if you don’t like it or add a tablespoon of powdered sugar when blending the raspberries and yogurt together. You can enjoy the ice cream simply as is or topped with a delightful layer of your favorite melted chocolate. I chose to melt 1.75 oz of dark chocolate in the microwave, but you can use whatever technique you prefer. In the recipe, I’ll explain how to make a coating without any fuss.
#adv
Below I leave you some ideas to create fresh and quick summer recipes, without cooking, with fresh fruit.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 6 mini ice creams
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients
- 4.23 oz raspberries
- 4.59 oz yogurt (kefir, plain)
- 1 tbsp condensed milk
- to taste dark chocolate
Tools
- 1 Mixer
- 1 Spoon
- 6 Silicone popsicle molds
- 1 Microwave
- 1 Bowl
Steps
To make the Yogurt Kefir and Raspberry Ice Cream, first use raspberries that have been washed, well-dried, and frozen for at least 3 hours as suggested in the introduction. Place them in the mixer and add the tablespoon of condensed milk.
Add the previously well-stirred kefir yogurt and blend everything in multiple bursts until you get a creamy but smooth consistency. Make sure there are no pieces left in the mixture that could create lumps in the ice cream.
I found only these molds which are not really the most practical. Actually, I recommend the silicone ones with a stick included, which are much more practical and are highlighted in the link among the tools. Once the cream is ready, pour it into the molds, covering them completely, and insert the stick. Place in the freezer until the ice cream stabilizes. Generally, it takes between 6 and 9 hours. Once the product is ready, you can enjoy it as is or cover it with a base of your favorite chocolate. I melted 1.75 oz of dark chocolate in the microwave for 2 minutes in multiple bursts and then covered my ice creams.
Let the base harden again in the freezer. This time, I recommend covering a tray with parchment paper and placing the ice creams on top to avoid mess and dirt. The ice creams can be stored in the freezer for a period ranging from one to two months.
FAQ (Questions and Answers)
What can I substitute for raspberries?
With the same amount of fresh fruit, my advice is to wash it, dry it well, and cut it into small pieces to freeze, to achieve the same result as my recipe.
How can I melt chocolate if I don’t have a microwave?
With the double boiler technique. Fill a saucepan with a little water. Place a suitable bowl with the chocolate inside on top. Make sure the water never comes into contact with the chocolate. Stir and melt the chosen chocolate over low heat.
