Blueberry Yogurt Ice Cream – a delicious recipe with heavy cream, blueberries, sugar, creme de cassis. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
2
Simmer for about 10 to 12 minutes.
3
When the blueberries are tender remove the pan from the heat.
4
Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
5
Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
6
Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
7
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
355
kcal
Calories
5
g
Fat
80
g
Carbs
1
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 5 ingredients. The key ingredients include: 1/2 pint heavy cream, 500 g natural yoghurt, 1 lb blueberries (rinsed clean), 9 ounces caster sugar, and more.
Yes, Blueberry Yogurt 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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