Creamy, simple, and no cook! You’ll love this recipe for raspberry frozen yogurt. Just puree everything together and put in an ice cream maker and you’ll be enjoying a cold treat before you know it!
How’s it going? I hope everyone is being careful and wearing your masks. As someone with a couple of science degrees (yes, I cook for a living now) and has been following the research, it really does make a difference!
In the world of recipes, today for you I have a deep pink treat. I mean seriously deep pink. I had to reduce the saturation in the photos just because it looked like TOO MUCH on the screen.
However, I guess that is what happens when you puree up a pile of raspberries with Greek yogurt! Intense flavor and intense color AND intensely easy.
This raspberry frozen yogurt is a dessert that has got it all going on. Which is something I appreciate in these socially distancing times when I don’t get to the store very often and don’t get anywhere else…just about ever. These are days when we need a treat.
What do you need?
- Frozen Raspberries – You can certainly use fresh, but frozen are always ready to go!
- Greek Yogurt – Plain, whole milk. This will make creamy froyo without being too creamy or too lean.
- Citrus – Orange juice, orange liqueur (this is optional!), and lemon juice.
- Sugar/Salt – Don’t skimp on the sugar and make sure you add a pinch of salt.
How to make this
To make raspberry frozen yogurt, puree raspberries with yogurt, orange juice, sugar, a remaining ingredients. Pour into an ice cream maker and churn until soft serve consistency.
- Puree everything together!
- Strain out the seeds.
- Chill if you need to (if it got warm).
- Churn in an ice cream maker.
- Scoop into a container and freeze until firm.
Tip: Let the raspberries thaw only part way before pureeing. This will make a very cold mix you can use immediately.
While this recipe is amazing all on it’s own, you might like to add toppings or use it in other recipes.
Toppings – I love chopped dark chocolate on top. You can also use chopped nuts (walnuts or pecans would be my preference), or add a dollop of whipped cream.
Ice Cream Sandwiches – If you freeze the yogurt in a loaf pan with some parchment paper, it’s easy to pull it out and then slice it into rectangles and squares. Put it between two of your favorite cookies!
Parfaits – Layer scoops between brownie or chocolate cookie crumbles and whipped cream for tasty treat.
Drinks – Puree with milk for raspberry milkshakes or into frozen raspberry cocktails.
If you try my recipe for Raspberry Frozen Yogurt, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Stay Safe, Annemarie
Raspberry Frozen Yogurt
- 12 oz frozen raspberries, part or all thawed
- 1 1/2 cup plain Greek yogurt, whole milk
- 1/2 cup orange juice
- 1 cup granulated sugar
- 2 tbsp Grand Marnier, or other orange liqueur, optional
- pinch kosher salt
- 2 tbsp lemon juice, or to taste
- Add all ingredients to a blender. Puree until smooth.
- Pour the puree into a fine mesh strainer and strain out the seeds. (Some seeds are fine.)
- Taste and add another tablespoon of lemon juice if needed.
- If your puree is a little warm move it to the freezer for 10-15 minutes to fully chill.
- Pour the puree into the bowl of your ice cream machine and churn until you reach soft serve consistancy.
- Enjoy it right out of the machine or scoop into a freezer container and let chill until hardened, 3-4 hours.
- Raspberries: You can use fresh or frozen here, but frozen is more available year round.
- Chilling Time: If you use part thawed raspberries your puree will be very cold and you can skip the chilling time.
- Toppings: Ideas include chopped chocolate, toasted nuts, and whipped cream.
- Orange Liqueur: This adds flavor and keeps the dessert a little softer in the freezer. Skip if serving to small children or people who need to keep away from alcohol.
- For a Softer Consistency: Switch out some of the sugar for corn syrup (2-3 tablespoons) when you mix up the base.