John Myers
Ingredients for 2 servings:
- 300 g raspberries, frozen
- 3 tbsp agave syrup
- 3 tbsp yogurt, Greek or natural yogurt
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Quick ice cream without an ice cream machine
Place the frozen berries and the other ingredients in a high-performance blender (600 watts or higher) or food processor. Blend until creamy. If necessary, add a little more yogurt a spoonful at a time, blending in stages to prevent the ice cream from becoming too runny. Serve and eat immediately. The ice cream isn’t suitable for refreezing. But who wants that on a hot summer day? Additional information: The consistency of the ice cream is more creamy than solid. This depends on how much yogurt you add. If you prefer it sweeter, you can of course use more agave syrup or replace it with honey. Sugar is not a suitable sweetener for this recipe; it doesn’t dissolve. And please be careful with white clothing—the fruit stains the ice cream heavily. Greedy gourmets should avoid spills.
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