Berry Yoghurt Ice Cream
This ice cream is my favorite one, I always use low-fat yogurt, sometimes mixing more kinds of berries, very tasty and healthy!
Yield
8 servingsPrep
8 minCook
20 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 150 | grams |
boysenberries
|
* |
| 150 | grams |
raspberries
|
|
| 300 | millilitres |
cream
thickened |
|
| ½ | cup |
sugar, superfine
|
|
| 1 | teaspoon |
vanilla extract
|
*
|
| 1 | cup |
yogurt
Greek-style natural, you can use low-fat or non-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+2 | grams |
boysenberries
|
* |
| 1.5E+2 | grams |
raspberries
|
|
| 3E+2 | millilitres |
cream
thickened |
|
| 118 | ml |
sugar, superfine
|
|
| 5 | ml |
vanilla extract
|
*
|
| 237 | ml |
yogurt
Greek-style natural, you can use low-fat or non-fat |
|
Directions
Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.
Use the back of a spoon to press the purée through a strainer into a medium bowl. Discard the seeds.
Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.
Add the cream mixture and yoghurt to the berry puree.
Mix well.
Pour the mixture into a 2-litre (8-cup) airtight container and cover.
Freeze for 2 to 3 hours or until the ice-cream begins to set around the edges.
Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).
Cover and return to freezer for 6 hours or overnight to freeze.
Place in the fridge for 40 minutes to soften slightly before serving.
