Pineapple Frozen Yoghurt and Raspberry Sorbet Recipe

Pineapple frozen yoghurt and raspberry sorbet

  • serves 6
  • Easy

Both of these ice creams can be made without an ice-cream maker. Simply pour them into containers, freeze partially, stir vigorously and then freeze again.


Make our fruity pineapple frozen yoghurt and raspberry sorbet, then check out more ice cream recipes.



  • pineapple 1 small ripe one, about 350g
  • caster sugar 125g plus 1 tbsp
  • natural yogurt 500ml
  • limes 2, zested and juiced
  • mint 10g

raspberry sorbet

  • caster sugar 200g
  • raspberries 500g


  • Step 1

    Heat the oven to 120c/fan 100/gas ½. Peel the pineapple and cut 6 thin, round pieces. Put them on a baking tray lined with a cooling rack. Sprinkle 1 tbsp sugar over and bake for 45-50 minutes until the edges are turning brown.

  • Step 2

    To make the pineapple yogurt, core the remaining pineapple and whizz the flesh in a food processor to make a purée. Mix the sugar, yogurt, lime zest, juice and mint together in a mixing bowl and add the pineapple purée. Pour into an ice cream maker, churn until thick and then freeze.

  • Step 3

    To make the raspberry sorbet, boil the sugar and 150ml water for 1 minute. Set aside a few raspberries to decorate and stew the rest in the sugar syrup for 15 minutes on a medium heat. Purée in a blender or food processor. Sieve to remove the pips and leave to cool. Put in the fridge until cold. Pour into an ice cream maker, churn until thick then freeze.

  • Step 4

    To serve, soften both ices in the fridge for 20 minutes before scooping. Serve in a glass or bowl with a pineapple wafer and a few raspberries.

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