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It can be hard to find the motivation to cook during hot weather – which is why you absolutely need this 4-ingredient frozen raspberry yoghurt recipe up your sleeve!
This is a super easy (and healthier) alternative to ice-cream, and you don’t need an ice-cream machine to make like with a lot of frozen yoghurt recipes.
All you need is a blender, four ingredients and 5 minutes – et voila, frozen raspberry yoghurt which is gluten free and super refreshing!
How do I make frozen yoghurt!?
There are many different ways to make frozen yoghurt but this is by far the most simple.
All you need to make this frozen raspberry yoghurt is a high-power blender or food processor. No ice-cream machine needed!
The recipe relies on using frozen berries, as this will help it to form that delicious, creamy, ice-cream-like texture.
It’s simply a case of blending everything together and then eating it – or you can freeze it for a little extra time for a more firmer, scoop-able texture. The choice is yours!
What ingredients do I need to make this?
I’ve popped a full printable recipe card below with all the instructions, but to make this gluten free raspberry frozen yoghurt you’ll need:
- Frozen raspberries
- Honey
- Natural yoghurt
- Lemon juice
And that’s really it! Blend it all together to create the most deliciously creamy and refreshing raspberry frozen yoghurt there is!
It couldn’t be more simple. This recipe makes enough for two people but of course you can increase or decrease the quantities depending on how much you want.
Ingredient swaps and substitutions
If you’re not a fan of raspberries, don’t worry. This recipe will work with any berry – blackberries, strawberries, blueberries, you name it.
You can use either pre-frozen fruit or fresh – but if you buy fresh you will need to freeze the berries before blending them.
It’s the frozen-ness of the berries that really makes this recipe work. Otherwise it will just turn into a berry smoothie, which isn’t quite what we’re after!
I’ve never tried this recipe with dairy free yoghurt before so I am not sure how it will work.
At the moment I’m having to work with what I have in the house – but if you do try it I’d love to know in the comments which yoghurt you used, and if it worked for you.
Do I need to add honey to my frozen yoghurt?
The honey is actually a really important part of this recipe because using a liquid sugar stops the frozen yoghurt from forming crystals when you pop it back in the freezer.
You could use agave nectar or even make a sugar syrup by boiling water and caster sugar down until it forms a syrup.
I opted for honey as it’s easily available and I like the subtle sweetness it gives this frozen raspberry yoghurt.
The lemon juice is also important as the acidity of the lemon works with the sugars in the recipe to help ‘gel’ it together, giving it a lovely texture.
My raspberry frozen yoghurt recipe
Here’s the moment you’ve all been waiting for, my super easy raspberry frozen yoghurt recipe.
Grab your blender and get ready to whip this treat up! This makes enough for 2 people but feel free to make more or less if you wish.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Frozen raspberry yoghurt
This raspberry frozen yoghurt recipe is SO easy. Using just 4 ingredients and a food processor you can whip up this healthier alternative to ice-cream in a matter of minute. This recipe serves two people.
Ingredients
- 250g frozen raspberries
- 100g natural yoghurt
- 2 tbsp honey
- 1 tbsp lemon juice
Instructions
- Add the raspberries, yoghurt, honey and lemon juice to a food processor or high-powdered blender (if using a blender, this works best with a blender which has a tamper attachment to help push the fruit down into the blades)
- Blitz for around 30-seconds until it is all blended together. It should be like a soft ice-cream texture.
- Either enjoy straight away as a 'soft-serve' type frozen yoghurt or spread into a freezable tin (a 2lb loaf tin works well) and freeze for 20-30 minutes until you can scoop it out.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 39mgCarbohydrates: 36gFiber: 8gSugar: 26gProtein: 4g
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Need some more gluten free summer recipes?
If you want to have a go at some of the other recipes which are great for a hot day, why not give some of these a try?
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this recipe? Pin these recipe cards below for later!
