Easy and fresh, with a lot of blueberry, this is a great ice cream for any one who wants a lot of freshness. This recipe is an adaptation from ............... As the same I reduce the sugar but you can use up to 150 gram if you want to. This recipe is easier than the custard base because you don’t have to do anything more than put all the ingredients into the blender (I don’t use a strainer to remove the seeds, so if you skip this will be easiest ice cream recipe). This ice cream is very tangy but I think it’s so refreshing and will be great on the too warm day.
Blueberry Cream Yogurt Ice Cream
Makes about 1 liter
180 g | Whipping cream |
180 g | Plain whole milk yogurt |
130 g | sugar |
340 g | blueberries, fresh or frozen |
In a blender or food processor, blend together the whipping cream, plain whole milk yogurt, sugar, and blueberries. Press the mixture through a strainer to remove the seeds (I don’t mind having the seeds, so it’s up to you). Chill for 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions.
This looks delicious and what a great picture! Thanks...
ReplyDeleteThanks you JJ for you compliment, I wish you try this recipe.
ReplyDeletehi..this really look delicious, may i know how can i make this ice-cream without any ice-cream maker.
ReplyDeleteHi, Elaine,
ReplyDeleteYou can make it without using the machine.
First put the mixture in the freezer for 1-2 hour, then beat it with the mixer or fork.
Return the mixture to the freezer, and do it again for 2 or 3 time, until the mixture is smooth.
Hi,
ReplyDeleteDoes it matter if I use dairy or non-dairy whipping cream?
Hi,Blessed Homemaker
ReplyDeleteTell you the truth, I think the big different will be in the flavor of the finishing product, but the texture of the ice cream will have no problem much.
Pook
Hi,
ReplyDeleteCan I use the normal low fat yogurt?
Hi, Corinna
ReplyDeleteYou can use low fat yogurt but the texture will be a bit grainy than mine.