Even though this is a recipe that I’ve been making during summers and on our regular diets, I only found this recipe when we were on the Specific Carbohydrate Diet. Therefore, I’m going to file this recipe under the Special Diets category!
I’ve finally perfected this one, guys! It has taken a loooong time – I’ve had issues with iciness and solid rocks. But I’ve put all my learning, from my mistakes, into this recent batch, and BAM. It’s perfect!
There are many factors that help this frozen treat to be nice and creamy. One of them is… don’t trust the advice that a little “unstrained” yoghurt helps keep it creamy. Perhaps with just vanilla yoghurt, that might help; but because of the frozen raspberries, and the water added to the berry syrup, adding unstrained yoghurt is just too much liquid – you end up having to scrape your yoghurt, or you end up with a rock.
I will make a vanilla version of this yoghurt, and I will explain the mixing in of unstrained yoghurt then.
Another tip is to whip your yoghurt with an electric mixer or stand mixer – this is very important. With the batch before this one, I just whisked it by hand, and unfortunately I lost all of the air and creaming you get when you whip it quickly. In addition, the honey can easily become rock hard and crumbly, so whipping quickly helps to cream the honey. Unfortunately, our arms are just not good enough!
Moreover, the honey is very important. Not only is honey S.C.D legal (so is maple syrup! It’ll be a different taste, and you risk adding too much moisture), but sugar is required to lower the freezing point of creamy, frozen treats!
So honey is one of the ingredients that makes this S.C.D friendly; the other ingredient is the Greek Yoghurt. Now, if you know the SCDiet and have studied it well, you’ll probably be thinking that, “Hey, Greek Yoghurt isn’t entirely SCD friendly!”. And you would be correct. But sugar isn’t either, regardless if it’s honey or not. Hence why this dessert is just that… a dessert; a treat. Not an everyday thing.
Greek Yoghurt is the safest to eat while on the SCDiet; after some research, SCD yoghurt is qualified by the amount of fermentation time it takes. The bacteria in the yoghurt needs to consume all of the lactose, effectively creating a lactose free yoghurt. The issue with store bought, greek yoghurt, is that you can never be sure if all of the lactose has been consumed. But that’s about it – again, if you’re on the SCDiet, try to limit your consumption of this treat.
However, if you are not on the diet, then this is a great breakfast item! No refined sugars, real fruit (no artificial flavours or colours), and plain, greek yoghurt – with no additives!
In addition, making frozen yoghurt is very different to making ice cream – they are two different textures; add Greek yoghurt to that, and you’ve got problems. So, because Greek Yoghurt has a lot more liquid in it, it will make ice blocks. Because of that, I grabbed some coffee filters (available from grocery stores), and filled them up with the yoghurt the day before. Those coffee filters were placed in a sieve, which sat on top of a bowl.
I covered the bowl with cling wrap, and placed in the fridge for 12-18hrs – the longer the better! This will allow the yoghurt to strain, and get rid of all of that liquid mixed in. Once the next day had arrived, I just peeled the coffee filters off of the blobs of yoghurt – the consistency should be that you can hold the yoghurt in your hand, without it dripping.
The final tip I can provide is one that… may or may not make a difference? I guess? Once my ice cream maker was on, and the churning began, I covered the machine in a plastic bag to trap the cold inside. Like I said, I’m not sure if that makes a difference, but if you find that this recipe ends up rock hard because your machine didn’t stay cold enough for that time, try the bag method!
Finally, as good as this stuff is, after your final mixture has been churning in the Ice Cream Maker… it will still need at least 6 hours to set in the freezer. I know, hard right? If you want the real texture of a frozen treat, you have to wait longer!
Now that this huge spiel is all done, here’s the recipe!
Raspberry Frozen Yoghurt
- 250 g frozen raspberries
- 1 1/2 tbsp honey pure honey, not "flavoured"
- 1 tbsp water
- 1 L Greek Yoghurt when strained, will only need 500mL
- 1/4-1/3 cup honey less honey makes it tarts, more makes it sweeter
- 1 tbsp vanilla SCD: ensure it's only alcohol, water and vanilla
Straining Yoghurt (the day before)
- Place a sieve over a bowl, and place a few coffee filters in the sieve. Scoop as much of your 1L lot of yoghurt into the filters, as you can; essentially, all the liquid mixed in will strain, leaving approximately 500mL of yoghurt behind (save for other recipes or breakfasts!).
- Cover the bowl, sieve and yoghurt in cling wrap (to avoid the gathering of other foods' odours. Place into the fridge, and let strain between 12-18 hours.
Raspberry Syrup (the next day)
- Bring all the Raspberry Syrup ingredients to the boil, in a small saucepan. Ensure you stir every so often, so the raspberries don't burn on the bottom.
- When the syrup boils, turn down the heat to a simmer, and stir regularly for a further 10 minutes.
- After 10 minutes, when the raspberries have broken down, take the pan off the heat. Strain the mixture through a sieve, into a jug or bowl - use a spoon to coax the liquid into the jug/bowl.
- Try to not force the liquid through the sieve too much, unless you want some crunchy seeds in your frozen yoghurt! Set the liquid aside to cool down.
Assembling the Yoghurt
- Peel the coffee filters off the yoghurt, and place the yoghurt in a deep bowl (I managed with my shallow bowl, but if you're worried about messes, use a deep bowl!), along with the honey and vanilla as mentioned in the ingredients list.
- Whip the ingredients together, with a stand or electric mixer for approximately 2 mins - or until all ingredients are combined, and the mixture looks creamy.
- Pour your cooled raspberry syrup into the yoghurt base, and whip for another 5 minutes, stopping to scrap the sides a couple of times.
- Pour the combined mixture into your ice cream maker, and follow your machine's instructions for churning. Ours requires 20 minutes for regular ice cream, however yoghurt requires just a little bit longer - so I left it for approximately 30 minutes.
- Once it's finished churning, pour into a freezer safe dish, and either attach a lid or cover it in cling wrap. Let set for at least 6 hours - we left ours overnight, but if made in the morning, it'll be ready for an afternoon/evening treat!
- When serving, bring the dish out and let sit for around 5-10 minutes - it's a little harder than regular ice cream, due to the consistency of yoghurt, hence the need to let it soften before scooping.
- Enjoy! I feel like I need to say return the dish to the freezer when finished... however, what's the likelihood you'll have any left after one serving?