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7 oz = 200 g frozen raspberries
9 oz = 250 g ricotta
30 drops vanilla stevia (or to taste)
Mix everything in a meals processor until clean. You can leave small bits of raspberries if you’d like.
Serve immediately.
The necessity for simple, instant ice cream rose from the actual fact that my ice cream maker is not the handiest gadget on the planet. The bowl requirements freezing a minimum of one day before one can even think about making ice cream.
Since I made ice cream yesterday evening and cauliflower risotto no rice put the bowl back again to the freezer today, it wasn’t frozen enough.
Today was a warm and sunshiney day and I needed to have something refreshing without further waiting around. Something healthy, sugar-free yet sweetish, and undoubtedly low-carb. I’ve tried mascarpone when coming up with glaciers cream and wasn’t very happy with the result. The texture from the glaciers cream was a little bit flaky, or at least not extremely easy. Mascarpone also remaining some kind of a greasy layer around the tongue. THEREFORE I had to test something else. Large cream will be too liquid and, well – large. I thought to provide another make an effort to ricotta which I’ve also attempted before when making glaciers cream with the ice cream maker, even I wasn’t happy with the result. Here nevertheless, the ricotta fits very well. It gives the moment snow cream a fresh note without having to be as well light or too heavy, or as well oily. Maybe I’ll give a try to sour cream as well in the foreseeable future when I eventually have it in my own fridge. My mom took the final jars when visiting us last week and I didn’t manage to buy more so far. I’d need to proceed downtown once and for all and cheap sour cream. In addition to ricotta and sour cream, Turkish yogurt or quark (curd) might work well for an instant glaciers cream.
I’ve used vanilla stevia as sweetener for this ice cream. 30 drops doesn’t provide very sweet taste, but a nice refreshing touch having a hint of vanilla which is perfect for a warm summer day time when you don’t fancy anything as well sweet. But mainly because always, please feel free to make use of your preferred sweetener as well as other flavors in case you intend to. Right now when I’m thinking about other flavors, adding cocoa powder or chocolates or even tiny 100% chocolate shavings to this raspberry glaciers cream sounds really good. Or instead of vanilla stevia maybe chocolate raspberry stevia which I also happen to have in my own pantry.
In case you tried out this Instant Raspberry Glaciers Cream, please feel free to tell what did you like, and if you did any modifications. Or, if you have a recipe for instant ice cream, please feel free to share the formula or link here!
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