Gizzi Erskine's vanilla and raspberry ice cream recipe

(34 ratings)

This vanilla and raspberry ice cream is laced with amaretti biscuits for a lovely almond crunch. You'd never know it's a slimmer dish.

Gizzi Erskine's vanilla and raspberry ice cream
  • healthy
Preparation Time20 mins (not including refrigerating time)
Total Time3 hours 20 mins (includes minimum freezing time)
Nutrition Per PortionRDA
Calories167 Kcal8%
Fat6 g9%

This outstanding vanilla and raspberry ice cream is only 167 calories per serving and it tastes amazing.

Created by celebrity chef Gizzi Erskine for her show, Cook Yourself Thin, this swaps out the full fat cream that you would normally use to make ice cream. Instead, it uses half fat crème fraîche and fat-free Greek yoghurt, to get really good results. You will need an ice cream maker for this recipe, and it does take some time - around 4 hours for the initial chill, plus 4 hours freezing time on top of the time it takes to actually make, so make sure to plan well ahead. This recipe serves 4 but you can double everything to make a larger batch if your ice cream maker can take it.


  • 85g golden granulated sugar or caster
  • 1½ tsp custard powder
  • 1½ tsp cornflour
  • 500ml full-fat milk
  • 2 egg yolks
  • 1 vanilla pod, split in half lengthways
  • 100ml half-fat crème fraîche
  • 100ml 0% fat Greek yogurt
  • 100g amaretti biscuits
  • 100g raspberries




  1. Mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this mixture slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it.
  2. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
  3. Remove from the heat, stir in the crème fraîche, then pour into a bowl.
  4. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool.
  5. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
  6. Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard.
  7. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. Will keep for up to 1 month. Do not re-freeze.
  8. For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving.

Top tip for making Gizzi Erskine's vanilla and raspberry ice cream

Make sure you remember to freeze the canister from the ice-cream machine a day before you make the ice cream, if your machine requires you to.

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Gizzi Erskine
Celebrity chef

Gizzi Erskine is the phenomenal chef behind many of the nation’s much-loved cookery programmes such as Cook Yourself Thin, Cookery School, The Wine Show and Cooks to Market. She has also appeared as a chef on daytime television shows, such as Good Morning Britain. Born as Griselda Erskine in Dumfries, Scotland in 1979, Gizzi moved to London with her parents as a child. She graduated top of her year from the prestigious Leith’s School of Food and Wine before going on to launch her career as a chef. Since 2010, Gizzi has released eight cookery books focused on foolproof meals and a love of eating.