Apricot yoghurt ice cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Drain the apricots and collect the juice. Puree to 2 halves

2. 2

   Mix yoghurt, 3 tbsp. sugar and 4 tbsp. lemon juice until the sugar is dissolved. Stir in the purée. Whip cream and vanilla sugar until stiff and fold in. Pour into 4 dessert glasses or bowls and freeze for at least 6 hours, preferably overnight

3. 3

   Fill up apricot juice with water to 1/2 l Stir 6 tbsp. juice and sauce powder until smooth. Boil up the rest of the juice, 1 tbsp. lemon juice and 1/2 tbsp. sugar. Stir in sauce powder and bring to the boil briefly. Cut apricots into slices and add. Let cool off

4. 4

   Remove the yoghurt ice cream about 20 minutes before serving. Decorate with cream if desired. Pour some apricot sauce over it. Add the rest of the sauce

5. 5

   Store homemade ice cream for only about 1 week. Afterwards larger ice crystals form and it loses its aroma

Nutrition Facts

KCAL
340 kcal

CARBS
32 g

FATS
21 g

PROTEINS
3 g