Raspberry Frozen Greek Yogurt Ice Cream

Pouring raspberry syrup over a towering pleasure of ice cream will not only please our taste buds but give us redemption under the scorching sun.

Ice creams are not for summer only nowadays but one has to be really a devout believer in iced desserts to lick on one while strolling next to ice skating cars in the middle of a blizzard.

While ice belongs to winter, humans aren’t necessarily known for letting nature decide what belongs where on this planet. We are continuously reshaping its flora and fauna in a pursuit of goods, fame or glory sometimes without even realizing it.

Having seen a surface mining site or an ocean oil spill one could not doubt the
scale of human interference in our ecosystem. Unfortunately, there are more subtle, yet much more intrusive ways we have been doing business since 1642.

Probably, even before but the conquest of America was much more robust deed that anything else before in written history. Except maybe Jesus walk on water and the splitting of the Red Sea, those were quite awesome things to pull off.

But nothing changed our world for centuries to come than the introduction of new species from the isolated American continent back to the Euro-Asian plateau. It’s funny to see that plenty of now traditional European dishes have in fact main ingredients from America.

There are countries built their identity on imported fruit or vegetables. Just think about that the famous Italian pizza which sauce is made of tomato, the now indispensable ingredient of Hungarian cuisine the paprika or the modest but all the mightiest British fish and chips.

All these nations would be lost into gastronomical oblivion if it weren’t for the Spanish who brought these goods for us. Not only glory and fame had been born out of these journeys, though.

Well, at least not for everybody when people realized how wonderfully easy and cheap would be just simply taking without giving back anything. This thinking brought plenty of slaves from one side of the great pond and even more sugar back.

As people got addicted to sugar which was and still is quite easy, especially because we start it in an early age, actually before we are able to speak, the need for agricultural expansion demanded more and more land to cultivate it.

Although, expansion generally seen as something of a good thing, as it brings prosperity in modern society, doesn’t mean that it’s good for everybody. It’s especially bad for those who are carrying the weight for such expansions.

Luckily, we have power over those minuscule details so their corpses are shone out by the progression and wealth, it’s been generated and enjoyed by us. It’s a pity that not many humans have the ability to see beyond their actions but we can blame evolution on that.

We have evolved through the years to recognize if a lion wants to attack us so we can react to such threats pretty quickly, altering our behavior or chop off a couple of trees to save us from freezing to death. For some reason though, we can’t see that cutting out trees will leave us no air to breath, using plastic poisons our water and food or emitting CO2 heats up the planet.

Well, maybe we are a part of an elaborate plan where the ice cream lobby is trying to manipulate the global temperature to increase consumption by 3% yearly in the next 30 years.

It seems like working, however not sure how homemade ice cream will help them please the shareholders. We made this sugar free ice cream for just such an occasion poured over with tangy homemade raspberry syrup to make to moment unforgettable.

After all what could be better under the sweating hot than cool ourselves down with refreshing treats while enjoying some time off, staring into the distance one spoon at a time.

Ingredients

Raspberry syrup (check out how to make sugar free Raspberry syrup at the Low Carb Condiments)
3 tablespoon Agave syrup
1lb / 500ml Greek yogurt
1¼ cup / 300ml Heavy cream
2 tablespoon Vanilla essence
2 oz / 50g Raspberries

How to make Raspberry frozen yogurt

Beat heavy cream with agave syrup and vanilla extract until hard peaks form.
Fold it in with the Greek yogurt.
Pour half of it into a container.
Sprinkle half of the raspberries on top. then pour half of the syrup in as well. (check out how to make sugar free Raspberry syrup at the Low Carb Condiments)
Pour the other half of the ice cream base into the container then repeat the process with the syrup and the raspberries.
Put container into the freezer for 4-6 hours.

Enjoy!

There are many variation of ice creams and even more flavors. Make sure all are tasted and tried:

Star this recipe!

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