Recipes.

Rosey Raspberry No-Nasties Ice Cream

By Chelsea McCallum


Photo by: Ella Martin
  • 8 servings
  • Prep - 5 hours 10 mins
  • Total - 5 hours 10 mins
Photo by: Ella Martin

It looks naughty, but we guarantee that it's nice! It's a pink, delicately flavoured, creamy, floral and, of course, sugar-free, nice cream... yum!  

Servings: 8
Preparation: 5 hours 10 mins

Ingredients

  • 2 cups raspberries, fresh or frozen.
  • 3 teaspoons rose water.
  • 1 teaspoon vanilla extract.
  • 1/3 cup rice malt syrup.
  • 2 cups (500ml) thickened cream.

Directions

1. In a small bowl, puree raspberries using a high-speed blender or stick blender. Add rosewater, vanilla extract and rice malt syrup and blend until smooth.
2. In a separate large bowl, beat thickened cream with an electric mixer until stiff peaks form. Add in the raspberry mixture and fold until well-combined.
3. Pour into a freezer-safe container and leave in the freezer for about 5 hours, or until frozen. Serve with your favourite toppings!


Note

This recipe contains 2 teaspoons of added sugar per serve. This is well within the World Health Organisation's (WHO) guidelines of 6–9 teaspoons of added sugar per day. We've ensured this recipe also contains healthy fats to assist the metabolism of the sweetener. However, the IQS team encourage you to cut back on sweetener as much as possible.

Dairy-free option: Replace cream with coconut cream.

It looks naughty, but we guarantee that it's nice! It's a pink, delicately flavoured, creamy, floral and, of course, sugar-free, nice cream... yum!

Ingredients

  • 2 cups raspberries, fresh or frozen.
  • 3 teaspoons rose water.
  • 1 teaspoon vanilla extract.
  • 1/3 cup rice malt syrup.
  • 2 cups (500ml) thickened cream.

Directions

1. In a small bowl, puree raspberries using a high-speed blender or stick blender. Add rosewater, vanilla extract and rice malt syrup and blend until smooth.
2. In a separate large bowl, beat thickened cream with an electric mixer until stiff peaks form. Add in the raspberry mixture and fold until well-combined.
3. Pour into a freezer-safe container and leave in the freezer for about 5 hours, or until frozen. Serve with your favourite toppings!

Note

This recipe contains 2 teaspoons of added sugar per serve. This is well within the World Health Organisation's (WHO) guidelines of 6–9 teaspoons of added sugar per day. We've ensured this recipe also contains healthy fats to assist the metabolism of the sweetener. However, the IQS team encourage you to cut back on sweetener as much as possible.

Dairy-free option: Replace cream with coconut cream.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

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