Welcome back to our Ice ice, Baby series and the next recipe on the list: delicious strawberry yoghurt ice cream.
This ice cream was a hit! We had a family gathering for Easter and the relies were coming back for second – and even thirds. It was difficult to get a photo before it was all gone!
The best part about it? It was so simple! Miss M even helped (and she is still a few months off turning 4). She poured the ingredients into the bowl and
As I have mentioned before, I have an ice cream maker bowl for my KitchenAid. Of course, this recipe would work equally well with any other ice cream maker. Alternatively, you could make it without one, freezing the mix in a freezer and taking it out at various periods (after an hour and then after each
I used strawberries, but I imagine it would work just as well with any other berries. Raspberries or blackberries, anyone? Yum!
Strawberry yoghurt ice cream
Makes approx. 1 litre
- 1 punnet of strawberries
- 500ml plain (Greek) yoghurt
- 1 can sweeten
ed condensed milk (approx. 400 ml)
- 1/2 tsp vanilla sugar or vanilla essence
- a fair pinch of salt
- Wash the strawberries and take off the stalks and place in two roughly even piles. Puree the strawberries in the first pile. Cut the second pile into small pieces. Keep the purée and the pieces separate at this stage.
- Pour the purée and the other ingredients into a bowl and mix well. I put mine in my mixer on high for a couple of minutes while I cut the strawberries.
- Gently stir in the strawberry pieces.
- Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the yoghurt ice cream to a large airtight container and freeze.