Raspberry Fruit Whip

Name: Raspberry Fruit Whip
Prep time: 15 min
Total time: 24 h 20 min
Ingredients: 250 g (2 cups) raspberries (fresh or frozen), thawed if frozen; 35 g (3 tbsp) caster or granulated sugar; 100 g (1) ripe banana, very ripe; 60 ml (¼ cup) oat drink; a pinch of fine salt

Hot pink raspberry soft serve made creamy with banana and oat milk. Tangy, sweet, seed-free and completely dairy-free.

Hands-on: 15 min
Freeze: 24 h
Program: Fruit Whip
Makes: 4 servings6 servings

Low calorie Vegan

Good forValentine’s Day Summer Kids’ favorites

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Nutrition

Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 112 g), estimated

86kcal

1.1 gProtein

0.7 gFat

20 gCarbs

14 gSugar

96kcal

1 gProtein

1 gFat

23 gCarbs

15 gSugar

Whole tubpint: 385 kcal, 5 g protein578 kcal, 8 g protein (709 ml24 oz). Contains: Gluten.

Ingredients

5 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

415 of 473 ml622 of 709 ml

In the tubpintScale reads

250 g (2 cups)470 ml (250 g)2 cups (250 g)375 g (3 cups)710 ml (375 g)3 cups (375 g)raspberries (fresh or frozen)raspberries (fresh or frozen)raspberries (fresh or frozen)thawed if frozen
35 g (3 tbsp)3 tbsp (35 g)3 tbsp (35 g)55 g (¼ cup)60 ml (55 g)¼ cup (55 g)caster or granulated sugarcaster or granulated sugargranulated sugar
100 g (1 ripe banana)1 (100 g)1 (100 g)150 g (1½ ripe bananas)1½ (150 g)1½ (150 g)ripe bananaripe bananaripe bananavery ripe
60 ml (¼ cup)60 ml¼ cup (60 ml)90 ml (¼ cup + 2 tbsp)90 ml¼ cup + 2 tbsp (90 ml)oat drinkoat drinkoat milk
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt

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Steps

Blend 250 g raspberries470 ml raspberries2 cups raspberries375 g raspberries710 ml raspberries3 cups raspberries and 35 g caster or granulated sugar3 tbsp caster or granulated sugar3 tbsp granulated sugar55 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar until smooth.
Press the purée through a fine sieve with a spoon to remove the seeds. Scrape the purée off the underside of the sieve too.
Rinse the blender. Blend the seedless purée with 100 g ripe banana1 ripe banana1 ripe banana150 g ripe banana1½ ripe bananas1½ ripe bananas, 60 ml oat drink60 ml oat drink¼ cup oat milk90 ml oat drink90 ml oat drink¼ cup + 2 tbsp oat milk and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Fruit Whip.
If it looks crumbly or powdery, add 15 ml oat drink1 tbsp oat drink1 tbsp oat milk25 ml oat drink1½ tbsp oat drink1½ tbsp oat milk and run Re-spin.
On the Swirl, fit the dispensing lid and press the swirl handle to fill each glass.

To serve: Swirl into dessert glasses and serve with fresh raspberries on the side.

My notes

Tips

Frozen raspberries work as well as fresh and cost less. Any plant milk works in place of the oat milk; soy milk gives the creamiest whip.
Use a very ripe banana with brown spots. It is sweeter and blends smoother, so the whip swirls creamy.
Strain the purée up to 2 days ahead and keep it covered in the fridge. Add the banana right before freezing so it does not turn brown.

Texture not right?

Icy or crunchy Powdery or crumbly A hole down the middle

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Why it works

Banana adds body and natural sugar, so the lean raspberry purée swirls creamy instead of icy. Straining out the seeds keeps it silky and stops them catching in the nozzle.

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