Sweet summer treat: Making raspberry ice cream sans machine

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

Apart from raspberries, Greek yogurt is the essential ingredient for quick ice cream without a machine or freezer. It's best to choose a quality product, preferably quite fatty (so I do not recommend the light version), because dairy like this gives the dessert a wonderful creaminess and excellent flavour.

The secret of this recipe and its quick preparation is frozen fruits. I freeze them regularly during the season to have some stock for winter in advance. However, there's nothing worse than frozen, clumped pieces of fruit. To avoid this, I gently dry the washed raspberries on a paper towel, then arrange them with spaces on a board and put them 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, these homemade raspberry ice creams need just two ingredients. Frozen raspberries - 200 grams, I combine in a food processor (or other similar device) with 200 grams of Greek yogurt. The dessert is ready to serve when the mixture is uniform and smooth. You can also add coconut flakes or grated white chocolate to the mix as an experiment. This quick ice cream is best served and consumed immediately. They should not be refrozen.