Raspberry yogurt with dark chocolate chip ice cream

Parent Sense
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
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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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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. 


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