Raspberry ice cream healthy version

Raspberry ice cream healthy version


 I call this raspberry ice cream healthy because it is made with Greek yogurt instead of cream and coconut sugar instead of white sugar. It also uses three tablespoons of maple syrup for the entire batch. It contains no preservatives or other additives.

 I am excited because I know what is in my ice cream and can also control the amount of sugar.

This ice cream is full of raspberry flavor, creamy, and can be made in minutes.

 It is a guilt-free treat made with only a few simple ingredients and perfect for anyone looking for a healthier version of ice cream. It contains no eggs, no refined sugar, and no cream.

You can make this ice cream with fresh or frozen raspberries.

 Since raspberries are in season, this healthy version of ice cream has become a staple in my house to enjoy fresh raspberries without a guilty conscience.

 This healthy version of raspberry ice cream is easy to make, gluten-free, and kid-friendly, making it perfect for those hot summer days. 

 The ice cream does not have the same consistency as store-bought ice cream because it contains no additives or preservatives and is low in fat.

 Why do I prefer coconut sugar in my desserts?

 I prefer coconut sugar for making my desserts because it is less processed than white sugar and contains more nutrients. 

  Whether white, brown, cane, or coconut sugar, we should consume it in moderation.

 I love its mild caramel flavor, which makes desserts taste different than those with other sweeteners. But in a good way.

 It seems coconut sugar is better for balancing blood sugar levels than cane sugar because it has a lower glycemic index.

 Coconut sugar’s glycemic index (GI) is 35, while cane sugar varies from 58 to 82 on a scale of 100. 

 However, the GI varies depending on the food combination. To avoid blood sugar spikes, nourish your body with whole foods such as whole grains, healthy fats, plant-based protein, vegetables, etc.

Do you need an ice cream maker to prepare the raspberry ice cream?

 I used an ice cream maker for this raspberry ice cream, but it works fine without one. The downside is that you must follow some extra steps to get a creamy texture.

 I think having an ice cream maker in your kitchen is helpful because it makes all the difference in the texture. I bought a cheap ice cream maker that serves its purpose every summer.

 If you use an ice cream maker, it usually takes 20 to 30 minutes to get the ice cream to the perfect consistency for scooping.


 How to  prepare raspberry ice cream without an ice cream maker:


It will take longer for your ice cream to be ready, about 3 to 4 hours. 

 To prevent ice cream needles from forming in the ice cream, you will need to stir the mixture every 15 minutes for the first hour. 

 Here are the steps you need to follow:

 Pour the ice cream mixture into a medium freezer-safe container.

 Place the ice cream in the freezer.

 To ensure no ice cream needles form, stir the ice cream every 15 minutes for the first hour.

 What are the ingredients for this healthy version of raspberry ice cream?



 The ingredient list for this healthy version of raspberry ice cream is simple:

 400 g fresh or frozen raspberries

300 g Greek yogurt 10% fat

30 g coconut sugar

Four tablespoons maple syrup or to taste

Two teaspoons of the lemon zest – coconut sugar mixture

one teaspoon of vanilla extract

 One tablespoon of lemon juice.


 Note taste for sweetness before putting the ice cream mixture in the ice cream maker.


 How to prepare the raspberry ice cream?

Step 1: Prepare the lemon zest-coconut sugar mixture 24 hours in advance.


 Grate the zest from 3 organic lemons and add it to a small jar.

Add 1 tsp of coconut sugar and stir.

Place the lid on and store it in the fridge.

Note: Coconut sugar will help release the lemon zest flavors and complement the blueberry ice cream mixture. Lemon-blueberry combination is outstanding and refreshing.


Step 2: Cook the raspberry mixture for 5 to 8 minutes.

 Place the sugar and raspberries in a medium saucepan and let sit for 1 hour to allow the raspberries to release their juices.

 Add the lemon juice and bring the pot to a simmer over medium heat.

 Turn the heat down to low.

  Cook the raspberries for about 5 to 8 minutes until they are soft and release the juice.


Step 3:  Remove the raspberry seeds to make a smooth ice cream consistency:

 Place a fine sieve over a medium bowl.

 Pour the raspberry mixture over the top.

 Stir with a spoon to help the raspberry puree pass through the siever more quickly

 Add the lemon zest and stir.

 Let the raspberry puree cool.

Step 4: Add the Greek yogurt to the raspberry mixture

 Add the Greek yogurt, vanilla extract, and maple syrup to the raspberry mixture.

 Stir gently to make sure everything is evenly combined

 Check the sweetness and adjust it to your taste before adding the ice cream mixture to the maker.


Step 4: Churn the ice cream mixture 

 Put the raspberry mixture into the ice cream maker and churn for 20 to 30 minutes.

 Please check the consistency after 20 minutes.

 Scoop the raspberry ice cream and enjoy.

 Put the leftovers in a freezer-safe container and freeze.



 Because this homemade raspberry ice cream contains little fat, it takes longer to soften than traditional ice cream recipes. 

 Note: Let the ice cream sit at room temperature for 20 to 30 minutes to soften before scooping.


 How can I store the raspberry ice cream?

 It stores well in a freezer-safe container in the freezer. Also, there are reusable ice cream containers made for ice cream.

 You can keep it in the freezer for up to 3 months.


 I look forward to hearing from you.

 If you recreate this recipe, please leave me some kind words in the comments below or tag your photos @healthywomanstyle on Instagram so I can enjoy your creation.

 Until next time, stick to your health goals, enjoy your healthy scoops of ice cream, be happy and have fun! But at the same time, remember that moderation is essential – even regarding healthy foods. 






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Due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities, you may not always get the same results we do.

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