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Raspberry Frozen Greek Yogurt Ice Cream
Pouring raspberry syrup over a towering pleasure of ice cream will not only please our taste buds but give us redemption under the scorching sun.
Ingredients
- Raspberry syrup
- 3 tablespoons Honey or sweetener of choice
- 1 lb / 500ml Greek yogurt
- 1¼ cup / 300ml Heavy cream
- 2 tablespoon Vanilla extract
- 2 oz / 50g Raspberries
Instructions
- Beat heavy cream with honey or sweetener of choice and vanilla extract until hard peaks form.
- Fold it in with the Greek yogurt.
- Pour half of it into a container.
- Sprinkle half of the raspberries on top then pour half of the syrup in as well.
- Pour the other half of the ice cream base into the container then repeat the process with the syrup and the raspberries.
- Put container into the freezer for 4-6 hours.
