Ice Cream Made from Yoghurt and Wild Berries

Category5 620 Last Update: Mar 15, 2021 Created: Mar 14, 2021 0 0 0
Ice Cream Made from Yoghurt and Wild Berries
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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All kids love ice cream. For example, we have never seen children who would refuse this delicacy. The advantage of yoghurt ice cream is its benefits. And also in the fact that it is not as high in calories as creamy. And we will not even talk about the benefits and aroma of wild berries. By the way, you can easily replace blueberries with raspberries with strawberries with blackberries, or what grows there in the neighboring forest?

Ingredients

Directions

  1. Sort out the berries. Grind raspberries in a blender. Rub the resulting puree through a fine sieve to get rid of the seeds.
  2. Heat the honey slightly in a water bath or in a microwave oven, avoiding boiling (sprinkle sugar with cold water and melt into syrup). Cool slightly.
  3. Whip very cold cream with a mixer on medium speed, gradually adding honey or sugar syrup, then add yogurt and stir.
  4. Combine the raspberry puree with the creamy yogurt mixture. Pour the raspberry-cream mixture into ice cream tins, sprinkling with blueberries.
  5. Place the ice cream in the freezer for 6-8 hours. Before serving, remove and keep at room temperature for 5-7 minutes.

Ice Cream Made from Yoghurt and Wild Berries



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

All kids love ice cream. For example, we have never seen children who would refuse this delicacy. The advantage of yoghurt ice cream is its benefits. And also in the fact that it is not as high in calories as creamy. And we will not even talk about the benefits and aroma of wild berries. By the way, you can easily replace blueberries with raspberries with strawberries with blackberries, or what grows there in the neighboring forest?

Ingredients

Directions

  1. Sort out the berries. Grind raspberries in a blender. Rub the resulting puree through a fine sieve to get rid of the seeds.
  2. Heat the honey slightly in a water bath or in a microwave oven, avoiding boiling (sprinkle sugar with cold water and melt into syrup). Cool slightly.
  3. Whip very cold cream with a mixer on medium speed, gradually adding honey or sugar syrup, then add yogurt and stir.
  4. Combine the raspberry puree with the creamy yogurt mixture. Pour the raspberry-cream mixture into ice cream tins, sprinkling with blueberries.
  5. Place the ice cream in the freezer for 6-8 hours. Before serving, remove and keep at room temperature for 5-7 minutes.

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