Raspberry quark ice cream

Raspberry quark ice cream with raspberries, low-fat quark, honey and cacao nibs: creamy, with protein and served straight from the blender in a few minutes.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 160 kcal per serving
• Protein: 16 g
• Fat: 2 g
• Carbs: 18 g

Ingredients

• 250g raspberries (frozen)
• 250g low-fat quark
• 1 tbsp honey
• 1 splash of oat milk
• 1 tsp cacao nibs

Method

You’ll need: high-speed blender

1. Only use fully frozen raspberries so the mixture turns icy and creamy straight away.
2. Put the raspberries, low-fat quark, honey and a splash of oat milk in a high-powered blender and blend briefly.
3. Scrape the mixture down from the sides with a spatula now and then so everything gets blended evenly.
4. Keep blending until you have a smooth, firm ice cream you can scoop with a spoon.
5. Divide the raspberry quark ice cream between small bowls straight away.
6. Scatter the cacao nibs over just before serving so they stay crunchy.

Good to know

When you want something cold, creamy and quick, this ice cream is just right. It tastes fresh and isn't heavy.

Swaps

Low-fat quark → skyr (similar protein content, often slightly milder flavour); honey → date paste (natural sweetness plus some fibre); oat milk → unsweetened almond milk (contains tree nuts); cacao nibs → chopped walnuts (contain omega-3 fatty acids, nutty texture; tree nuts).

Allergens

Contains milk and gluten (oats, unless the oat milk is labelled gluten-free). Cacao nibs taste quite bitter to many children. Not suitable in pregnancy, as the frozen raspberries are eaten raw. Because of the honey, it isn't suitable for babies under 1 year old.