Raspberries & Pomegranate ice cream
Delicious Raspberries & Pomegranate ice cream recipe! It’s too good to resist!
600g KOLIOS Authentic Greek Yogurt
200g frozen raspberries
8 tbsp honey
250ml thickened cream (must be able to be whipped)
Let the raspberries thaw and purée them with a blender. Strain the purée through a sieve to get rid of seeds.
Add the KOLIOS Authentic Greek Yogurt to a mixing bowl and mix in with the honey and the raspberry purée.
Whip the cream until it’s thick and add it to the mixture – stir in gently.
Mix in 3/4 of the pomegranate seeds into the mixture, pour into your metallic tray, covered with cling film.
Place in the freezer at least for 4 hours or overnight.
Serve in bowls with a scattering for the rest of the pomegranate seeds.