With Summer in full swing, ice cream season is well upon us. Well at least it is for those of you lucky enough to be living in the Northern Hemisphere. So today I’m sharing my all-time favorite, super simple ice cream recipe.
Not only is it super-fast (I’m not kidding about the 60 second time requirement) it’s also refreshingly delicious AND as far as ice creams go, it’s fairly healthy. I mean, fruit is the major ingredient.
And all you need is some frozen fruit, a little sugar and cream and a food processor.
Actually, the cream is really optional here. It adds a lovely creaminess but if you’re after a fresher and more waistline friendly option, replace it with a little water and your ice cream becomes a sorbet.
So what are you waiting for?
60 Second Raspberry Ice Cream Recipe
serves 3-4
When it comes to fruit – raspberries are only just the beginning. It’s pretty much up to your imagination. Strawberries, mango, banana, peaches are all wonderful.
The only thing you’ll need to do is adjust the amount of sugar to balance the natural sweetness of your chosen fruit. Raspberries are pretty tart so if you’re using sweeter fruit I’d start with half the amount of sugar suggested below and add to taste.
Ingredients
300g (10oz) frozen raspberries
1/3 cup (approx 70g or 2 1/2oz) sugar or to taste
1/3 cup cream
1. Place all ingredients in a food processor and whizz until you have a smooth creamy mixture that looks like soft ice cream.
2. Taste and add extra sugar if you think it needs it.
