Raspberry yoghurt with dark chocolate-chip ice cream

Name: Raspberry yoghurt with dark chocolate-chip ice cream
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: 400 g raspberries; 160 g plain yoghurt; 2 tbsp lemon juice; 105 g icing sugar or equivalent stevia powder, to taste; 450 ml whipping cream; 100 g dairy-free dark chocolate chips

8 servings Prep: 40 mins Chill/rest/proof: 8 hrs

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An easy-to-make yummy nut, egg and gluten-free dessert. To make it dairy-free, make sure to use dairy- free chocolate chips and replace the yogurt with soya yogurt and the cream with a dairy-free alternative.

By Independent Contributor January 08 2024

Tags:

baby dessert ice cream

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raspberry yoghurt with dark choc chip ice cream

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Ingredients (6)

400 g	raspberries
160 g	plain yoghurt
2 tbsp	lemon juice
105 g	icing sugar — or equivalent stevia powder, to taste
450 ml	whipping cream
100 g	dairy-free dark chocolate chips

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Method:

Wash the raspberries, then drain well. Purée with the yogurt and lemon juice, and add the icing sugar to taste.

Fold about a quarter of the cream into about a third of the raspberry purée.

Mix the remaining cream with the rest of the raspberry purée. Pour the lighter raspberry cream into 6–8 clean yogurt pots or cups. Freeze for about 30 minutes.

Remove from the freezer and place a wooden stick in each. Pour in the remaining raspberry cream and dairy-free dark chocolate sprinkles.

Freeze for 3–4 hours.

Shortly before serving, place the containers into hot water then carefully push the ice cream out onto a plate. Serve immediately.