Berry Yoghurt Ice Cream – a delicious recipe with boysenberries, raspberries, cream thickened, sugar, vanilla, natural. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.
2
Use the back of a spoon to press the puree through a strainer into a medium bowl.
3
Discard the seeds.
4
Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.
5
Add the cream mixture and yoghurt to the berry puree.
6
Mix well.
7
Pour the mixture into a 2-litre (8-cup) airtight container and cover.
8
Freeze for 2 to 3 hours or until the ice-cream begins to set around the edges.
9
Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).
10
Cover and return to freezer for 6 hours or overnight to freeze.
11
Place in the fridge for 40 minutes to soften slightly before serving.
395
kcal
Calories
29
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 150 grams boysenberries, 150 grams raspberries, 300 millilitres cream thickened, 1/2 cup sugar, superfine, and more.
Yes, Berry Yoghurt Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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