Raspberry ripple frozen yogurt recipe | delicious. magazine
You can make this raspberry ripple yogurt ice cream easily by hand – no ice cream machine required – and serve on its own with bought wafers and biscuits.
Ingredients
- 1.2 litres Greek yogurt
- 300g caster sugar
- Finely grated zest of 2 lemons
- For the raspberry sauce
- 100g fresh raspberries, plus extra to decorate (optional)
- 25g icing sugar
- 1 tsp lemon juice
- For the sponge drops
- Softened butter, for greasing
- 3 large free-range eggs
- 125g caster sugar
- ½ tsp vanilla extract
- 125g self-raising flour
- ½ tsp baking powder
- Icing sugar, to dust
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