No matter the weather, season or time of the day, ice cream is always a good idea. I sometimes think that it tastes even more delicious when it’s snowing and horrible outside and you can cuddle into your blanket while enjoying magnificent, cold ice cream. Just me? Anyway, I desperately wanted some of the delicious, cold wonder but didn’t have any ice cream at home, so I had to improvise. Turned out awesome and is much healthier than the bought versions, so I thought I’d share it with you!
75 grams frozen raspberries
50 grams yoghurt
20 grams almonds
As you might guess from the number of ingredients, this recipe is super fast and super easy. You just want to through all of your ingredients into a blender – or a smoothie maker, if you, like me, don’t have a blender – works just as good. The frozen raspberries make sure the ice cream is already frozen, so you don’t even have to put it into the freezer after finishing. The only thing you want to keep in mind is to layer the ingredients alternating, so you don’t just have a clump of raspberry-ice at the bottom of your blender up to the point point where it won’t be ble to rotate anymore (if that happens, add some hot water and stir carefully). Add as much maple syrup as you feel like, blend, and you’re good to go. Enjoy!
I hope you all have an awesome week!
xx, K (: