Are you team ice cream or team frozen yogurt? Personally, I don’t discriminate. I adooooooore my frozen treats, especially when the weather is nice! But lately, I’ve been leaning more towards fro-yo, as I’ve been trying to cut back a bit more on sugar (and reverse that ‘quarantine 15’ 😉). If you’re a fro-yo fan (or even if you’re not), I guarantee you’re gonna love this easy raspberry frozen yogurt that requires no churning whatsoever and takes less than 10 minutes to prep!
In fact, this recipe is expert approved, as it won the the #mysiggischallenge and was hand-selected by The Domestic Geek as the winning recipe! You can find The Domestic Geek’s video here:
The Inspiration for this Recipe
I’ve shared a no-churn ice cream recipe on my blog in the past, but have never shared a no-churn recipe for frozen yogurt. So, when siggi’s asked me to partner on the #mysiggischallenge to create a recipe using their skyr, frozen yogurt immediately came to mind! You can check out other recipes using siggi’s skyr by clicking here!
Have you tried siggi’s Icelandic skyr yet? If not, you’re really missing out! Skyr is a thick, creamy, high-protein yogurt that originated in Iceland. In Canada, siggi’s skyr is available in 5 different flavours (plain, vanilla, strawberry, blueberry, and black cherry) for the 500 gram tubs, and 3 flavours (coconut, strawberry, and vanilla) for the 110 gram packs. My favourites are the vanilla and plain, which are like a blank canvas for all sorts of other dips and dishes!
Most importantly, siggi’s is made with 100% Canadian milk, real fruit, and has no:
- artificial or added colours
- gelatin or thickeners, and
- high fructose corn syrup
siggi’s natural vanilla and fruit yogurts have at least 25% less sugar than leading vanilla and fruit yogurts in Canada too. So, eating siggi’s is a great way to get all the benefits of yogurt without all the extra sugar.
This raspberry frozen yogurt is truly one of the easiest home recipes you can make. It requires only 3 ingredients, most or all of which you probably already have in your household. An easy, healthy recipe with delicious results that can be enjoyed for days – what could be any better?!
You can make this raspberry frozen yogurt with fresh or store-bought frozen raspberries. If you buy fresh, you’ll have to freeze them first by washing, drying thoroughly, laying flat on a baking pan lined with parchment paper, and then freezing for at least 1 hour. Any frozen raspberries not used can be kept in the freezer for up to 1 year!
I used my Vitamix to blend all the ingredients, but you could also use a food processor. It comes together nicely, but you have to use the tamper tool to push everything down and a spatula to scrape the sides of your blender. Once blended, the frozen yogurt has the consistency of soft serve and can be eaten right away. But if you prefer a harder consistency, freeze for only 1-2 hours. If you freeze any longer, it becomes very hard and you’ll have to defrost thoroughly before serving.
Last, but not least, a drizzle of raspberry sauce is a nice finishing touch (included in the recipe below). But omit this to cut out the extra sugar.
Here is the recipe for my easy raspberry frozen yogurt!
Easy Raspberry Frozen Yogurt
- 2 cups siggi's plain Icelandic skyr
- 5 cups frozen raspberries
- 4 tbsp. honey
- 2 tbsp. icing sugar
- To make the frozen yogurt: add siggi's plain Icelandic skyr to blender first, then 4 cups of the frozen raspberries and the honey. Blend, using the tamper tool to push the contents down. Stop the blender every now and then and use a spatula to stir and scrape your mixture from the sides of the blender.
- Continue blending until smooth. Serve right away, if you like a soft serve. Otherwise, freeze for 1-2 hours.
- To make the raspberry sauce: add the remaining 1 cup of frozen raspberries to your blender with about 1/4 cup of water, adding more water if needed. Blend until smooth.
- Add raspberry mixture and icing sugar to a saucepan on medium heat, stirring frequently. Once all the icing sugar is dissolved and the mixture is heated through, remove from the stove and strain with a fine sieve to remove the seeds. Set aside and let cool until ready to serve.
Do you love raspberry fro-yo as much as I do? Let me know in the comments! To learn more about siggi’s and see where it’s sold, click here.
*This post was done in partnership with siggi’s. But as always, all opinions are 100% my own.