Homemade raspberry ice cream: A quick, creamy summer delight

Summer, seasonal fruits, and craving something sweet from a trio encouraged me to test a recipe for homemade raspberry ice cream. I didn't have an ice cream maker, but with raspberries waiting in the freezer, I bought one additional ingredient and got to work. The result completely surprised me.

Besides raspberries, Greek yoghurt is a necessary ingredient for quick ice cream without using an ice cream maker or a freezer. It's best to choose a high-quality, fairly fatty product (so I advise against the light version) because such dairy gives the dessert a wonderful creaminess and excellent taste.

The secret of this recipe and its speedy preparation is frozen fruits. In season, I freeze them regularly to have some stock for winter. However, there's nothing worse than frozen, clumped pieces of grouped fruit. To avoid this, I gently dry-washed raspberries on a paper towel, then placed them on a board and in the freezer. After about 30 minutes, I transfer them to food bags suitable for low temperatures, label them, seal them, and put them back in the freezer.

As I mentioned initially, this homemade raspberry ice cream involves two ingredients: 7 oz frozen raspberries combined in a food processor (or a similar device) with 7 oz Greek yoghurt. The dessert is ready to serve once the mixture is smooth and velvety. You can also add shredded coconut or grated white chocolate to the mixture for experimentation. This quick ice cream is best served and consumed immediately. It should not be refrozen.