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Raspberry Freeze

  • Author: Meagan


You can make this days ahead! Everyone loves it! and it’s easy to produce lactose-free and very possible to be gluten-free as well!  Another great recipe from Mom, originally titled ‘Strawberry Freeze’, we have no idea where it’s from.  Raspberries are our favorite, but any berry would work – enjoy!



Raspberry Freeze


3/4 c. butter (or coconut oil)

1 1/2 c. flour (or almond flour, though I think I’d try 1 1/4 cups)

1/2 c. packed brown sugar AND 3/4 c. pecans, finely chopped


2 egg whites AND 3/4 c. sugar

2 c. frozen raspberries, partially thawed AND 2 T. lemon juice

1 c. whipping cream (or a double batch of Coconut Whip)


Melt the butter (or coconut oil) in a large sauce pan and stir in the flour, sugar and nuts.  Spread the mixture on a large, ungreased cookie sheet and bake for about 15 minutes at 350, stirring at least once during the 15 minutes.  Scatter about 2/3’s of the mixture on the bottom of a 9 x 13 pan and save the last 1/3 for the topping.

In your electric mixer, beat the egg whites with the sugar, raspberries and lemon juice on high speed until the mixture has thickened.  This will take 6 to 8 minutes and it will increase considerably in volume as well.  In a separate bowl, beat the whipping cream until it’s stiff and then fold it into the raspberry mixture.  Spread it all over the crumbs in the 9 x 13 pan and top with the remaining crumbs.  Cover and freeze overnight or until you’d like to eat it.

  • Category: Freezes Well, Make-ahead, Raspberry, Lactose-free


From Meagan's Kitchen

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