Raspberry frozen yogurt recipe is made without an ice cream maker. You can make it keto/low carb by using a sugar-free granulated sweetener.
Nothing says “summer” quite like raspberries. And in this delicious recipe, the fresh taste of the fruit is combined with the wonderful creaminess of Greek yogurt.
The best part? You don’t need an ice cream maker to make this delicious frozen treat. Just your freezer, and a little patience. 🙂
The ingredients you’ll need
You’ll only need three simple ingredients to make this raspberry frozen yogurt The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Fresh raspberries: I haven’t tried making this recipe with frozen raspberries, so I’m not sure if that would work.
Granulated sweetener: You can use sugar if you don’t mind the carbs or a sugar-free sweetener such as erythritol.
Greek yogurt: I use plain whole-milk Greek yogurt. It’s a delicious and good-for-you ingredient. I don’t recommend a low-fat yogurt and I don’t recommend a non-Greek yogurt.
How to make raspberry frozen yogurt
It’s very easy. It does require a time commitment because you need to be home stirring the mixture every 30 minutes. So it’s a good recipe to make when you plan on being home anyway.
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Process the raspberries and the sweetener in your food processor until very smooth.
2. Now add the yogurt and process until light and fluffy.
3. Transfer the mixture to a square 9-inch pan. Cover and freeze for 45 minutes.
4. Stir, then freeze for two more hours, stirring every 30 minutes. When stirring, you want to stir the already-frozen edges into the still-soft center.
After two hours, you should have a soft-serve consistency frozen yogurt. You can freeze it longer for a scoopable consistency.
No ice cream maker needed!
I used to own an ice cream maker, but it took up so much space, that I gave it away. I now make all my ice cream and frozen yogurt recipes, including this one, without an ice cream maker.
If you follow the technique outlined in the recipe card, you will get creamy, smooth frozen yogurt, even without an ice cream machine.
How to sweeten the yogurt
I made several attempts before perfecting this recipe, playing with the amount of sweetener that I used. Since both the yogurt and the raspberries are fairly tart, this dessert requires a fair amount of sweetener.
So to keep calories and carbs in check, I opted to use powdered erythritol in this recipe. I do the same when making homemade strawberry ice cream. But you can use any other granulated sweetener, sugar-free or just sugar.
I’m pretty sure honey would work too, though I haven’t tried that. But I have other frozen yogurt recipes where honey works – such as this mango frozen yogurt.
How to serve raspberry frozen yogurt
It’s great all on its own! But sometimes I like to serve it topped with homemade whipped cream and fresh raspberries. It’s also good with a drizzle of melted dark chocolate or scattered with a few dark chocolate chips. The combination of chocolate and raspberries is a good one!
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Raspberry Frozen Yogurt
INGREDIENTS
- 6 oz fresh raspberries
- 1/2 cup granulated sweetener (powdered erythritol works well)
- 2 cups plain full-fat Greek yogurt (I use Fage 5%)
INSTRUCTIONS
- Add the raspberries and the sweetener to the food processor and process until completely smooth, stopping once to scrape the sides and bottom of the bowl.
- Add the yogurt and process until combined, stopping once to scrape the sides and bottom of the bowl.
- Process 1 more minute, until light and fluffy.
- Using a spatula, transfer the mixture into a square 9-inch pan. Cover with cling wrap, and freeze for 45 minutes.
- Remove the pan from the freezer. Use a spatula to stir the already-frozen edges into the still-soft center, then use a hand whisk to mix everything together until smooth.
- Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
- When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
- If you end up storing the frozen yogurt for longer than a few hours, remove it from the freezer 20 minutes before serving, to allow it to soften.
NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.