Monday, June 13, 2016

Quick Raspberry Ice Cream

Quick Raspberry Ice Cream
I'm sort of in love with the pretty pretty shade of pink this ice cream is. Like...the pictures don't even do it justice. It's LOVELY. And it's all just from raspberries-no artificial coloring or anything like that. Speaking of ingredients, this recipe only uses SIX ingredients and it's completely no cook, no churn, and egg free! It's insanely quick and easy and you'll never believe HOW GOOD it is.
Quick Raspberry Ice Cream
The ice cream is super creamy and silky and deliciously refreshing. I made the ice cream for Michael (because it's raspberry, so of course it's for him). It always makes me giggle when we order at restaurants and-with dessert for example-Michael usually orders something pink (strawberry or raspberry) and I usually get something super rich and decadent, and they always try to bring us out each other's food. Apparently I eat like a man and my hubby likes pretty pretty girly food :P

The point of the story is...Michael love love loves this ice cream. In all it's pink glory.
Quick Raspberry Ice Cream
Look....all you have to do is blend together a few ingredients, then whip some cream, fold it all together, freeze it, AND THAT'S IT. Now you have this dreamy ice cream for yourself. It's pretty much the perfect thing to enjoy on a hot summery day. 

Quick Raspberry Ice Cream 

Adapted from The Sugar Hit

Quick Raspberry Ice Cream
Makes 4-6 servings.
Ingredients
  • 1 cup frozen or fresh raspberries 
  • 3 tbsp. lemon juice
  • 1 and 3/4 cups granulated or powdered sugar (both work fine!)
  • 1/2 cup Greek yogurt 
  • 1 tsp. vanilla extract or vanilla bean paste
  • 1 cup (250ml) heavy whipping cream
Preparation
  • Pulse the raspberries in a blender or food processor, until it's a mush.
  • Blend in the lemon juice, icing sugar, yogurt and vanilla until the sugar is dissolved and everything is evenly combined.
  • In a medium-large bowl, whip the cream to semi-stiff peaks (somewhere in between soft and stiff).
  • Fold the raspberry mixture into the whipped cream until fully incorporated. 
  • Pour into a freezer safe container, covered (either with a lid, or parchment paper) and freeze for at least 4 hours.
  • Scoop and serve!
  • Store ice cream in the freezer for up to 1 month.
Quick Raspberry Ice Cream
You might as well go make this for yourself, now. You know you wanna!
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