Crème glacée à la framboise
Sucré et rafraîchissant : c'est la parfaite façon de terminer un repas.
- Mettre tous les ingrédients dans le contenant Vitamix dans l'ordre indiqué, puis verrouiller le couvercle.
- Démarrer le mélangeur à sa vitesse la plus basse, puis augmenter rapidement la vitesse jusqu'au maximum, en utilisant le pilon pour pousser les ingrédients vers les lames. Après environ 30-60 secondes, le son du moteur changera et quatre pics devraient se former dans le mélange. Arrêter l'appareil. Attention de ne pas trop mélanger, sinon la préparation fondra. Servir immédiatement.
|Taille des portions||1 portion (108 g)|
|Quantité par portion|
|Matière grasse totale||0 g|
|Gras saturés||0 g|
|Total des glucides||12 g|
|Fibres alimentaires||3 g|
Raspberry Ice Cream is rated out of 5 by 35.
Rated 5 out of 5 by Bronty from Loved this recipe I bought the smallest Vitamix a couple of months ago and have been experimenting with various recipes. I halved the quantities of this recipe and used blackberries, blueberries and strawberries. You need to make sure that the sugar you use is castor sugar, as granulated will make the ice cream gritty in texture. The icecream is lovely, not too sweet, silky in texture and can be put in the freezer to use anytime. Shop bought ice cream is a thing of the past - I usually get fresh fruit and store portions of it in the freezer. I would highly recommend.
Date published: 2015-12-13
Rated 5 out of 5 by Terra2 from tried it with half almond milk and half cows milk I've made this wonderfl recipe in the past using Xylitol and cows milk. Works fast and tastes delicious. This time however I used half almond milk an half cows milk. It didnt solidify. The longer the vitamix ran the more milk-like it became. still nice flavour but like a smoothie instead of hardened ice cream (which should only have taken seconds to make). BTW to make your sugar or Xylitol more powdery versus granules, put it in vitamix ahead of time and grind it to a powder. Enjoy!!.
Date published: 2017-01-22
Rated 4 out of 5 by MikeBoom from Changed it a bit . . . for the better I swapped out the milk for half and half. To address the grittiness of sugar that some have noted, I blended the cream, vanilla and sugar at level 10 for about 10-15 seconds, then stopped the machine and added the frozen fruit before finishing it off This eliminates the grittiness and creates a creamier, richer gelato. I think it was a big improvement.
Date published: 2017-07-25
Rated 5 out of 5 by Orchard Annie from A favorite I'm not one for raspberry seed so I purée the berries completely then refreeze them in an ice cube tray. I see some reviews do not like the grit of the sugar, I suggest powdering it in the Vitamix then continue with the rest of the recipe.
Date published: 2016-04-23
Rated 5 out of 5 by Davidp from Great base recipe I wanted to make this Vega so I substituted coconut milk 1:1. I also only used 1/2 cup granulated sugar but I powdered it first. Fantastic base recipe I can use for any frozen berry/fruit!
Date published: 2016-07-10
Rated 5 out of 5 by Artemas from Love my Vitamix Made the rasberry ice cream using 1 tsp vanilla extract ... 3/4 cup Splenda' and heavy cream vs. milk. Very smooth and tasty.
Date published: 2016-04-25
Rated 4 out of 5 by Hjane from I love making ice cream in Vitamix I’ve made lots of ice cream and frozen whips in my vitamix and my family thinks they are superior to our local trendy ice cream place. Best thing is you control the sugar - lots or just a little - and for many of these recipes you can get away with no sugar. Raspberry is quite tart needs a bit of sugar and one of the reviewers was very wise to suggest you blend the sugar and cream (or whatever liquid) first. Love my vitamix
Date published: 2019-07-26
Rated 5 out of 5 by jennetic from Delicious and Healthy I made this for myself and my six year old son. He loved it and so did I. We used almond milk, a bit of sugar, frozen mixed berries- and I also stuck in a chopped and skinned zucchini. It took just minutes to make and my son ate two servings!
Date published: 2017-03-30