Creamy light strawberry ice cream

Name: Creamy light strawberry ice cream
Cook time: 20 min
Total time: 12 h 20 min
Yield: 8
Ingredients: 500 g frozen strawberries; 2 Eggs (Gr. M); 1 pck. Vanilla sugar; 75 g Sugar; 250 g Soy yoghurt "natural"; 200 g lactose-free whipped cream; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Creamy fruit ice cream that melts in your mouth? Lactose-free and low-calorie at the same time? No problem with soy yoghurt!

COOK TIME
20 mins

TOTAL TIME
740 mins

Ingredients

Servings: 8

500 g frozen strawberries
2 Eggs (Gr. M)
1 pck. Vanilla sugar
75 g Sugar
250 g Soy yoghurt "natural"
200 g lactose-free whipped cream
7-10 Tbsp Cling film

Directions

1
Let strawberries thaw at room temperature. Then puree. Measure 150 g puree for the sauce and cover and chill.
2
Beat the eggs, vanilla sugar and sugar with the whisk of the mixer until thick and creamy. Stir in the yoghurt and remaining strawberry puree. Whip cream until stiff and fold in 2 portions. Pour the mixture into a bowl or mould. Cover with foil and place in the freezer overnight.
3
Remove ice from the freezer. Stir cold strawberry puree until smooth. Form ice cream into balls and serve with strawberry sauce. Serve with lactose-free whipped cream.