Raspberry and Rosewater Ice Cream with Strawberry Salad

For the perfect guilt-free treat this summer, try Lotte Duncan's luscious low-fat ice cream and glorious strawberry salad
By Lotte Duncan
Raspberry and Rosewater Ice Cream with Strawberry Salad
  • Rating:
  • Serves: makes 1 litre
  • Prep Time: 20 minutes plus freezing time
  • Effort: easy


For the ice cream

  • 225 g raspberries
  • 2 tbsp icing sugar
  • 300 ml low fat fromage frais
  • 300 ml low fat Greek yogurt
  • rose water, to taste

For the salad

  • 150 g strawberries
  • 225 g raspberries
  • 2 tsp icing sugar


1. For the ice cream, crush the raspberries with a fork and stir in the icing sugar.

2. Fold in the fromage frais and yogurt, and add rosewater to taste.

3. Transfer to an ice cream machine and churn until frozen. If you don't have a machine, you can still make this ice cream - spoon the mixture into a plastic container and freeze for 1 hour. Remove and beat well, then freeze for a further hour. Repeat one more time - and return to the freezer until completely frozen.

4. For the salad, hull and slice the strawberries and leave on one side. Mash the raspberries and strain through a sieve. Sweeten the puree with icing sugar.

5. Stir the strawberries into the raspberry sauce and serve with the ice cream.

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