Raspberry frozen yogurt recipe is made without an ice cream maker. You can make it keto/low carb by using a low carb granulated sweetener.
Nothing says “summer” quite like raspberries. And in this delicious raspberry frozen yogurt recipe, the fresh taste of raspberries is combined with the wonderful creaminess of Greek yogurt.
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 raspberry frozen yogurt, 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 raspberry frozen 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 raspberry frozen yogurt requires a fair amount of sweetener.
So to keep calories and carbs in check, I opted to use xylitol in this recipe. I do the same when making homemade strawberry ice cream. But you can use any other granulated sweetener, low carb 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.
Is this a healthy recipe?
I think it is, for a dessert. Raspberries are very healthy, and so is yogurt. As for the sweetener, pick the one that works with your chosen diet. If you’re on the paleo diet, honey is perfect, and arguably it’s healthier than white sugar. If you need to eat a low carb diet, use a low carb granulated sweetener.
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.
Raspberry Frozen Yogurt
- 1/2 cup granulated sweetener (I used xylitol)
- 6 oz fresh raspberries
- 2 cups plain full-fat Greek yogurt
- If using xylitol, process it in your food processor until fine - xylitol granules are too large and will interfere with the frozen yogurt’s texture.
- Add the raspberries 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.