Easy No Churn Vanilla Bean Raspberry Ice Cream
This incredible WW Vanilla Bean Raspberry Ice Cream is absolutely amazing. Rich and creamy, with a strong raspberry flavor, this ice cream is perfect for someone who needs a sweet treat but doesn’t want to set their healthy eating plan off track.
Vanilla Bean Raspberry Ice Cream
4 1/4 hours
– Bananas – Plain Greek nonfat yogurt – Fat free cream cheese – Vanilla bean paste – Raspberry extract – Sugar substitute
Place banana slices in a plastic freezer-safe bag and place in the freezer about 4 hours, or until frozen.
Fold the wet and dry ingredients together being careful to not overmix. Mix until just combined together. Fold the strawberries into the batter carefully.
In a powerful blender or food processor, add frozen banana slices, yogurt, cream cheese, vanilla bean paste, and raspberry extract. Blend until completely smooth. (If necessary, add 2-3 tablespoons of water to loosen the mixture).
Add in sugar substitute until thoroughly combined with other ingredients. Once blended, taste mixture and add more if desired.
Pour mixture into a freezer-safe container and cover tightly. Place in the freezer for a minimum of 4 hours or overnight. To serve, remove from freezer and let sit on the counter for 5-10 minutes to soften. Scoop into individual chilled serving dishes and garnish with favorite topping.
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