raspberry ice cream

Few things on this earth are more delicious than homemade ice cream with fresh berries — but sadly, eating high-fat ice cream every day is not nutritionist-recommended. This recipe, adapted from Earthbound Farm’s incredible Food To Live By, replaces the cream with yogurt for an intensely flavorful, creamy treat that’s actually pretty healthy. The trick? Straining the yogurt and replacing the liquid with raspberries.

For extra antioxidant power, add dark chocolate chunks. It’s good for you, I swear!

Ingredients

  • 4 cups (32 ounces) lowfat plain yogurt or Greek yogurt
  • 4 cups fresh raspberries
  • 3/4 cup raw sugar
  • 1/4 cup honey, or 1/8 cup dark agave nectar with 1/8 cup apple juice
  • zest and juice of one lemon
Method

Line a colander with a layer of damp cheesecloth and place it in a bowl. Spoon the yogurt into the bowl, cover with plastic wrap and refrigerate overnight.

In a medium saucepan, combine the raspberries with the sugar and 1/2 cup of water. Simmer the mixture over medium heat, stirring occasionally, until the sugar dissolves and raspberries soften (about five minutes). Let the mixture cool to room temperature.

Meanwhile, strain the raspberry mixture into a medium-sized bowl, pressing on the berries with a spoon to get all the liquid out. Refrigerate the raspberry puree overnight.

Throw out the liquid that has drained from the yogurt into the bowl, and then place the yogurt into the bowl, removing the cheesecloth. Add the raspberries, lemon and honey or nectar to the yogurt, and whisk the mixture until it’s smooth.

If necessary, refrigerate the yogurt mixture until it’s completely chilled. Then add it to an ice cream maker and mix it like you would with any ice cream!

Make sure you eat this within two weeks for the best texture (it shouldn’t be hard). It makes about a quart and a half of deliciousness.

Catch up with Jessica at Love and Trash, on Twitter and on Google+.

image: poppet with a camera.