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Berry yoghurt ice-cream
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Prep Time:
560 minutes
560 minutes
Cook Time:
Total Time:
560 minutes
560 minutes
Whip up a quick and easy homemade berry yogurt ice cream.
Ingredients:
- 150g (1 punnet) boysenberries
- 150g (1 punnet) raspberries
- 300ml thickened cream
- 260g (1 cup) Greek-style natural yoghurt
Instructions:
- Blend the boysenberries and raspberries until smooth in a food processor or blender. Strain the puree into a bowl using a spoon to remove the seeds.
- In a small bowl, whip the cream, sugar, and vanilla essence with electric beaters until soft peaks form. Incorporate the cream mixture and yoghurt into the berry puree and mix thoroughly.
- Transfer the mixture to a 2-liter (8-cup) airtight container and seal it tightly. Freeze for 2-3 hours until the ice-cream starts setting around the edges. Use a wooden spoon to break up any frozen parts for a smoother texture. Cover and freeze for 6 hours or overnight.
- Chill in the refrigerator for 40 minutes to enhance the texture before serving.
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