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Strawberry and Rasberry Yoghurt Ice Cream

Submitted by Amber Faucheux
This recipe is in categories Desserts, Party food
About this recipe
Healthiness : (9 votes)
Difficulty:  2 out of 5 difficulty
Comments: A stright forward recipe. Some chopping is required. The dish takes a little while to make due to freezing the mixture.
Preparation Time: 15 mins and 6-7 hours freezing time
Number of servings: 6-8
Serving suggestions: Serve in a cone or just in a bowl

Freeze yoghurt, adding a little extra fruit can make delicious and simple desserts. Of course low fat yoghurt makes this healthier than a standard ice cream. Serve with fresh berries or on its own.
  • 500g thick natural bio yoghurt (You can use fruity yoghurt too)
  • Some strawberries and raspberries
  • 3 tbsp icing sugar
  • a squeeze of lemon juice
Healthier version
Frozen yoghurts are often much lower in fat than a standard ice cream.
  • Sharp knife
  • Chopping board
  • Blender or food processor
  • Spoon
  • Plastic container with lid
  • Whisk or fork
  • Ice Cream Scoop
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Chop the strawberries into chunks
  2. Add the strawberries, raspberries, yoghurt, suar and the lemon juice into the blender
  3. Blend it until it's creamy and thick
  4. Pour it into a container and attach the lid
  5. Put it in the freezer for 2-3 hours
  6. Whisk the mix with a fork to break the crystals
  7. Freeze again for 3 hours
  8. Repeat step 6 to give the mix a creamy texture
Strawberry and Rasberry Yoghurt Ice Cream - print view  Strawberry and Rasberry Yoghurt Ice Cream - print view

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