Ingredients:

• 250g plain greek yoghurt 
• 85g FUTURELIFE Smart food Wheat
• 50g milk powder 
• ¾ cup milk 
• 1 tsp Raspberry essence 
• ½ cup Raspberry pureé (strained) plus a little more for drizzling/swirls
• ½ cup honey 
• 1 cup cream whipped to medium peaks 

Method:

In a big bowl, mix together yoghurt, FUTURELIFE Smart food Wheat, milk powder, milk, raspberry pureé (raspberries blended to a pureé and strained), and honey. Whisk until well incorporated and set aside. 

In another bigger bowl, whip cream to medium peaks with some pink food colouring. Add the yoghurt protein mixture to the whipped cream and fold gently till well combined. Transfer to a loaf tin. Drizzle over some more raspberry pureé and swirl around with a skewer. You may add some raspberry pieces as well. Cover with cling wrap and freeze overnight. 

Let it sit for 10 minutes at room temperature before scooping - enjoy!

Note: For better results, you may use an ice cream machine to churn the ice cream, which will give you the best creamy texture. You can alternatively freeze the ice cream in the bowl or a bigger tub. Then, whisk the mixture every 30 minutes for the first 3 to 4 hours. After 4 hours, you may add the toppings (raspberry swirls and raspberries), then freeze overnight. You may use any fruit pureé to make different flavours.

Recipe & Pictures Credits: @ataleofsauceandspice