There's nothing more delicious than frozen yogurt! It's like a cross between sorbet and ice cream. It's definitely worth investing in an ice-cream maker, especially if you are following the SCD or a gluten free diet. When I first made frozen yogurt we were stood over the bowl scooping small spoonfuls from the machine as it was churning, we couldn't wait for it to finish. I was making the Cappaccino Ice Cream from Grain Free Gourmet and it has remained a firm favourite ever since.
I love fresh raspberries but for this recipe I used frozen raspberries, so convenient and you can eat them the whole year round! If you're making ice cream or frozen yogurt then it's a good idea to choose a mild honey. I prefer to use Acacia honey for SCD recipes since it seems to sweeten without overpowering the taste.
Raspberry Ripple Frozen Yogurt GF SCD
250g fresh or frozen raspberries
30ml acacia honey (or other mild honey)
1 tablsp water
500ml SCD whole milk yogurt (or Greek Yogurt if GF)
60-80ml acacia honey
1 tblsp vanilla extract (alcohol, water, vanilla only)
Pour the raspberries into a pan and add 30 ml of honey (or two tablespoons) and one tablespoon of water.
Bring to the boil stirring regularly then simmer for 5-10 minutes until the fruit has broken down.
Strain the fruit through a sieve onto a jug or clean pan squeezing all the juice out of the fruit with the back of a spoon.
Pour the mixture back into a clean pan and bring to the boil. Let it simmer until the mixture reduces and becomes a thick syrup. Don't boil it down too much because when it cools it thickens even more. Set aside to cool.
Pour the yogurt into as bowl with a pouring spout. Add in the vanilla extract and 60-80ml of honey (1/4 to 1/3 cup) or more if you prefer it sweeter.
Whisk together using a hand or an electric whisk until the ingredients are combined.
Pour the yogurt into the ice-cream maker and freeze according to your manufacturers instructions.
Spoon a third of the frozen yogurt into a clean container and spread over half of the raspberry sauce.
Repeat the process until there are three layers of frozen yogurt and two layers of raspberry sauce. Using a knife marble the frozen yogurt lightly by swirling the mix in a figure of eight pattern.
Freeze in the freezer for 3 to 4 hours until solid. Don't eat it all straight away!!
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I linked this recipe to Sugar Free Sunday, Grain Free Tuesdays, Seasonal Sunday, Hearth and Soul, Slightly Indulgent Tuesday, My Meatless Mondays, Gluten-Free Wednesdays, Monday Mania, Gallery of Favorites, Flu Fighting Foods Blog Hop