- #1737368BJB November 17, 2019 at 12:40 pm
STRAWBERRY INSTANT ICECREAM:
2 cups Frozen Strawberries
1 cup icing sugar
1 cup yoghurt
Place the frozen strawberries in a food processor and process using the cutting blade. While the berries are being processed add the icing sugar & then slowly add the yoghurt until an ice cream like consistency is reached. Serve immediately in chilled dishes.#1740994BJB January 19, 2020 at 2:33 pm
BLUEBERRY YOGURT ICECREAM:
400g blueberries, fresh or frozen
75ml maple syrup
1 lime, finely grated zest and juice
Mint sprigs and extra fresh blueberries to serve
Place the blueberries, maple syrup and lime juice in a saucepan over a medium heat and bring to a simmer. Reduce the heat, and let it simmer for 10 minutes, stirring occasionally. Pass through a sieve into a bowl.
Chill the blueberry mixture in the fridge for 2 hours or until completely chilled.
Then fold together your blueberry mixture and yogurt with the lime zest.
Pour the mix into a freezer-proof container and whisk every 45 minutes or so to break up any ice particles. Repeat this process 3-4 times.
To serve, scoop into balls and serve immediately with fresh blueberries and mint sprigs.#1741019vale019MemberMember since: August 20, 2012
Replies: 27650vale019 January 19, 2020 at 7:39 pm
Thanks for the yoghurt icecream recipes, BJB. I will be trying them out.
I made a no added sugar Chocolate Chip Raspberry Swirl Yoghurt Ice Cream which turned out fine.
I used a half KG of plain Greek Yoghurt, cocoa powder (according to taste), 1/4 cup dark chocolate chips (optional), a splash of Vanilla Extract, and approx 1/2 cup defrosted frozen raspberries.
I mixed the yoghurt, cocoa powder, chips and vanilla together then added the raspberries trying to mix them in swirls & put it in the freezer. All done.
Easy peasy 🙂
Before serving take it out of the freezer and let it stand for a while to soften up.
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