Almost Instant Raspberry Ice Cream


by: Jenny Eatwell

Whether you've got an ice cream making machine or not - this recipe is simplicity itself, so long as you've a food processor!


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serves: 8

4 ripe (or even overripe) bananas

in 290g tinned raspberries fruit juice (not in syrup)

50g double cream (optional)

150 - 200g of Greek yoghurt (or any other natural yoghurt)

Nutrition Facts
Almost Instant Raspberry Ice Cream

Servings Per Recipe: 8

Amount per Serving

Calories: 83

  • Total Fat: 1 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.4 mg
  • Sodium: 9.6 mg
  • Total Carbs: 18.7 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 9.7 g
  • Protein: 1.7 g

how is this calculated?

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1.  The first step involves freezing the bananas in small, bite sized chunks. I do this by peeling and chopping them, then laying each piece onto a baking sheet and laying the sheet flat in the freezer overnight. There are probably other ways to do it but you must ensure that the chunks are separate and frozen very solidly indeed.

2.  The next morning, get the bananas and drop them, chunk by chunk into the food processor (which should be switched on!). The food processor will make an ungodly racket at first and will need hanging on to as it will try to throw itself around the worktop a bit.

3.  After you've added half of the chunks, drop in the cream, yoghurt and the juice from the tin of raspberries. Things should be a lot calmer now so you can go ahead and add the rest of the banana chunks.

4.  The mixture should quickly become smooth and resemble very soft ice cream. Now is the time to transfer it to the ice cream machine or, if you're omitting this step, into the plastic tub. If you're going down the tub route, add the raspberries now and mash them into the ice cream with a fork, to whatever consistency you require. If, on the other hand, you have an ice cream machine then churn the mixture for 15 - 20 minutes, adding the raspberries just before the end and then decanting the lot into your plastic tub.

5.  Place the tub into the freezer. If you've not used an ice cream machine then you'll need to get it back out of the freezer every hour or so and give it a good mix with a fork to break up any ice crystals. Even if you have used an ice cream machine, do this every two hours.

6.  Assuming you've done all of this in the morning, the ice cream should be ready to eat after dinner on the same day. Serve into bowls, drizzled all over with raspberry syrup, chocolate sprinkles or whatever takes your fancy.

Cooks' note:
This is not a classic "creamy" ice cream - but if you're looking for something healthier, but still delicious, then this is the one!

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