Raspberry Greek yogurt ice cream recipe
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Raspberry Greek yogurt ice cream

Author: Petro


  • 18 oz raspberries
  • 7 oz powdered sugar
  • 18 oz Greek yogurt
  • 1/2 lemon juice


  • Mix raspberries with sugar
  • Boil until soft and sugar has melted
  • Put the mixture into a bender and make a puree
  • Filter the raspberries seeds out
  • Boil the seedless mixture until 1/3 of the initial quantity
  • Add lemon juice
  • Leave it aside until cold enough to add the yogurt (or place the saucepan into a bowl with cold water to speed up the process)
  • Mix in the Greek yogurt and blend well
  • Transfer to a deep freezer
  • Blend the ice cream every 20-30 min for the first 2 hrs to avoid ice flakes formation
  • Leave in the freezer for a few hours (or overnight)
  • Optional: add fresh fruit, almonds flakes and yogurt when serving.
  • Enjoy your delicious homemade raspberry Greek yogurt ice cream!