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Whip up some refreshing raspberry frozen yoghurt and serve them in gluten-free baskets made from my waffle cone recipe. Add plenty of fresh raspberries, sit in the sunshine and enjoy this healthy cold dessert!
Do you want instant frozen yoghurt?
Then, you’ll need to follow the steps to use frozen yoghurt cubes when crushing them with the frozen raspberries in a strong blender and perhaps some earplugs! The frozen ingredients will initially rattle loudly in the processor when blended at the highest setting.
Ready to wait 3 hours for frozen yoghurt?
For a slower, but equally delicious result, follow the steps using the chilled yoghurt (not frozen) with the frozen raspberries and freeze for 3 hours, churning now and then.
How to serve the raspberry frozen yoghurt:
For those pretty pink swirls, use a piping bag with a large fluted nozzle to create even grids.
Alternatively, use a regular ice cream scooper to pile several scoops into the gluten-free baskets.
Add plenty of fresh raspberries to the basket and garnish with some mint leaves.
Prefer to make cones?
Using the exact same ingredients and cooking method, simply roll them into cones using a cone mould. To follow this, head to the gluten-free ice cream cone recipe where there are video instructions as well.
FUN FACT
Is frozen yoghurt healthier than ice cream?
In comparison to ice cream, frozen yoghurt has fewer calories due to the absence of cream and less sugar added. The Greek yoghurt (try to use 10% fat content) has “good bacteria” that help in digestion and a stronger healthier gut. Overall, frozen yoghurt helps boost the immune system and is a guilt-free treat to enjoy every now and then.
Raspberry Frozen Yoghurt in Gluten-Free Baskets
Equipment
- several Ice trays containers, silicon or regular
- 7 cm bowl to mould the baskets in
- Large fluted nozzle
Ingredients
RASPBERRY FROZEN YOGHURT
- 500 g full-fat Greek yoghurt, either at fridge temperature or frozen in cubes
- 150 g frozen raspberries
- 4 tbsp raspberry jam
- 3 tbsp maple syrup
- 4-6 tbsp cold milk, added at the end of the blending
GLUTEN-FREE BASKETS
- 100 g butter, at room temperature
- 140 g caster sugar
- 1 large egg
- 1 egg yolk
- 130 g store-bought or homemade gluten-free plain flour
- 1½ tsp xanthan gum
- 140-160 ml warm water
- sunflower oil or peanut oil, to brush the pan
DECORATIONS
- 1 punnet fresh raspberries
- fresh mint
Instructions
RASPBERRY FROZEN YOGHURT
Using frozen yoghurt cubes:
- Plan ahead of time and add the yoghurt to several ice cream cube trays and freeze for 2 hours or until frozen.
- Pop the yoghurt cubes into a bowl and weigh them before adding them to the food processor.
- Add the remaining ingredients except the cold milk.
- Blend on the highest setting for 20 seconds. You may need to protect your ears with some ear plugs as the frozen yoghurt cubes and raspberries will initially rattle loudly in the processor.
- Scrape down the sides of the processor and add half of the cold milk.
- Blend several times at short intervals, scraping the sides often. Add the remaining milk if it needs it.
- Once it has reached a smooth texture, transfer the frozen yoghurt to a piping bag with a large star nozzle attached.
Using chilled yoghurt:
- Add the chilled yoghurt and the remaining ingredients except the cold milk.
- Blend on the highest setting for 20 seconds.
- Scrape down the sides of the processor and add half of the cold milk.
- Blend for 10 seconds and add the remaining milk if it needs it. Transfer the mixture to a plastic container.
- Freeze the yoghurt mixture for 3 hours, churning the mixture with a fork every hour.
- Once it has reached a smooth & semi-stiff texture, transfer the frozen yoghurt to a piping bag with a large star nozzle attached.
For both methods of frozen yoghurt:
- Arrange the gluten-free baskets on a large plate and start piping the frozen yoghurt in swirls inside each basket.
- Decorate the baskets with fresh raspberries and mint leaves. Serve immediately.
GLUTEN-FREE BASKETS
Preparing the batter
- In a medium bowl, combine the butter, sugar and egg.
- Add the flour, xanthan gum and warm water to the butter mixture. Mix well.
- The batter should stick to a spoon without sliding off easily.
Frying the baskets
- Heat an ice cream waffle cone pan to medium heat.
- Lightly grease the pan with some oil using a brush or a wad of paper towels.
- Drop one tablespoon of batter onto the waffle cone pan pushing it off a spoon with another spoon. Using a small ice cream scooper is handy to use.
- Close the pan lid fully attaching the latch if you like a THIN waffle basket, otherwise only press down without attaching the latch if you are after a THICKER waffle basket. The latter does make the basket stronger if you intend to fill them up generously with several scoops of frozen yoghurt and fresh fruit.
- The temperature of the pan will fluctuate as it heats up over time, therefore expect to hover between medium-low and medium heat. Be prepared to have a few overcooked or damaged ones in the beginning. Cook between 2-2½ minutes. Lift the pan to check and close again to cook until golden.
- Gently lift the lid. If the batter looks too light, close the lid and cook for a further minute. The batter may also stick to the lid, if this happens, gently release it with a spatula and return it to the bottom plate.
- Using a 7cm diameter bowl, cover the waffle cone circle over the top of the bowl.
- With a rounded smooth utensil such as the end of a wooden spoon, gently press the waffle cone circle into the cavity of the bowl and the sides. The basket with stiffen in seconds so you will need to work quickly before it sets. Allow to cool down for at least 5 mins before removing from the bowl.
- If making ahead of time, store the baskets in an airtight tin or container.
Notes
- Raspberry frozen yoghurt keeps frozen for 4 weeks.
- Baskets keep for several weeks in an airtight tin or container at room temperature
- Suitable to freeze
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