A delicious frozen recipe to cool off: Creamy yoghurt ice cream & raspberry compote ... A light and fruity pleasure, perfect for sunny days. We love its creamy texture and delicious fruit taste.
This recipe is made using an ice cream maker or an ice cream turbine, this allows for an optimal rendering in terms of texture. If you are not yet equipped, go to the bottom of the recipe for my purchasing advice.
Some details on this raspberry yogurt ice cream recipe
Flavor : we can find the taste of yogurt: a little tart and very refreshing. With the raspberry compote, we add a gourmet and fruity side.
Texture : it is very creamy, just how we like it! It is the fact of using "whole" ingredients and not light ones, and of using an ice cream machine that allows us to create this texture.
Difficulty level : very easy. You just need to be equipped from an ice cream maker ou of an ice cream maker.
What ingredients do you need to make this yogurt ice cream recipe?
To prepare the raspberry compote, you will need: raspberries (I used fresh seasonal raspberries), brown sugar, a little lemon zest and juice.
For yogurt ice cream, provide Greek yogurt (it is fatty so perfect for making an ice cream), whole crème fraîche in a jar, a vanilla bean, a little brown sugar and salt.
How to make this homemade yogurt ice cream?
The first step is to prepare the raspberry compote, because there is a cooling time to be expected. To do this, heat the raspberries in a saucepan with the other ingredients: sugar, lemon.
Over medium heat, let everything stew, stirring regularly. The compote is allowed to cool well then it is placed in the refrigerator to speed up the cooling.
To prepare the yogurt ice cream, pour the crème fraîche, sugar, vanilla and salt into a saucepan. We also heat medium heat. In a container, whisk the Greek yogurt and incorporate the previous mixture. Once warm, place in the refrigerator.
The mixture should be very cold, this is very important to facilitate the setting of the ice cream in the machine. Then, we start the ice cream maker or turbine and pour the yogurt mixture. The time needed to obtain the ice cream depends on your device (it is faster with a turbine).
To assemble the ice cream, first pour a third of the yogurt ice cream into the container, then a third of the raspberry compote. Continue in this way until all the ingredients are used up. This container should be placed in the freezer so that the ice cream takes on an ideal texture (at least 1 hour).
Possible variations for this recipe
Instead of raspberries, it is quite possible to make a compote of strawberries, strawberries/rhubarb, blueberries, blackberries... The possibilities are numerous.
As for the ingredients for the yoghurt ice cream, I do not recommend the lighter yogurts: the ice cream will not be so creamy. Greek yogurt is perfect for this kind of recipe.
Other recipes to try
If you like homemade ice cream, then take a look at these other recipes from the blog: the Smooth Oreo Vanilla Ice Cream Blueberry-Coconut Eskimos, the Chocolate coffee mocaccino ice cream, the Chocolate chip coconut ice cream, the Homemade raspberry ice cream in 3 ingredients.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful ice cream!
- 250 g raspberries
- 50 g light brown sugar
- Zest of an organic lemon
- 1 tbsp lemon juice
- 260 ml whole fresh cream 30% mg and pot
- 520 ml Greek yogurt
- 1/2 vanilla pod
- 90 g Brown sugar
- Pinch of fleur de sel
- To be done in advance (allow for cooling time). In a saucepan over medium heat, add the raspberries, sugar, lemon zest and juice. Mix regularly for about 15 minutes until you obtain a compote-like texture.
- It will thicken a bit as it cools. Leave the heat to cool, then pour into a container and place in the refrigerator.
- In a saucepan over medium heat, combine the sour cream, sugar, vanilla beans, and fleur de sel. Stir until you get a smooth texture. In a separate bowl, quickly whisk the Greek yogurt and gradually pour in the previous mixture. Leave to cool then place in the refrigerator for at least 1 hour: the mixture must be very cold.
- Turn on the ice machine (turbine or ice cream maker), then pour the mixture so that the ice forms. The time needed depends on your device.
- In a very cold ice cream container, pour 1/3 of the yogurt ice cream then 1/3 of the raspberry compote, drawing an "S" on the ice. Repeat the operation until you run out of ingredients. Then place the container in the freezer for at least 1 hour: this step allows you to have a creamy consistency but a little firm. The longer you leave in the freezer, the firmer the ice will be.
- Go out a few minutes before tasting ...
I who love yogurt ice cream, I have to test this version!
I love this ice cream, it must be delicious, but I don't have an ice cream maker and don't plan on investing. I guess if I want to try, because frankly I'm salivating in front of my screen, I can try without?
Hello Floriane, without an ice cream maker you would have to mix the yogurt ice cream and the compote together (you will not have the same visual result) and place the container in the freezer for at least 8 hours. You risk having a few ice crystals form, it will be a little less creamy but you can try!
Thank you for the answer, I'll note the 2 methods and, you know, I might also get an ice cream maker one day...
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Thank you for this recipe, it's a pure delight.
Thank you Christiane for your feedback on the recipe! Goodbye
Hello, is it possible to replace the crème fraîche with whole milk?
Thank you for your reply.
Hello Noémie, to answer you, I do not advise you to remove the cream: it is thanks to it that you obtain a creamy ice cream precisely. If you add milk you will not have the same result at all, neither in terms of taste nor texture. See you soon :)
Hello, as a big fan of yogurt ice cream, I'm very interested in this recipe. However, I'm confused about the use of vanilla. Doesn't it overpower the flavor of the yogurt?
Hello Raphaël, it's up to you to test it to see if it suits you or not, personally I love vanilla. See you soon :)