Ingredients:

  • 1.5 cups (150g) low-sugar graham cracker crumbs
  • 4 tbsp (56g) unsalted butter, melted
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1.5g) sea salt
  • 2 cups (480ml) full-fat Greek yogurt, chilled
  • 1/2 cup (115ml) honey
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (140g) frozen raspberries or blueberries, thawed and mashed
  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp (30ml) powdered monk fruit sweetener
  • 1/2 tsp (2.5g) vanilla bean paste

Instructions:

  1. Combine graham cracker crumbs, melted butter, maple syrup, and salt in a bowl.
  2. Press the mixture firmly into the bottom of the 9x13-inch glass dish using the back of a spoon until a flat layer forms.
  3. Place the dish in the freezer for 15 minutes to set the base.
  4. In a large bowl, beat the Greek yogurt, honey, and vanilla extract until the mixture is smooth and glossy.
  5. Gently fold in the mashed berries, leaving thick swirls of fruit.
  6. Pour the mixture over the chilled crust and smooth the top with a spatula.
  7. Return to the freezer for 1 hour until the surface feels firm to the touch.
  8. Pour chilled heavy cream, monk fruit sweetener, and vanilla bean paste into a mixing bowl.
  9. Whip on high speed until stiff peaks form.
  10. Spread the whipped cream evenly over the ice cream layer.
  11. Freeze for the remaining time (approximately 5 hours) until fully set.