Strawberry yoghurt ice cream

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Puree the strawberries in the blender for about 30 seconds. Add yoghurt and 4 tbsp. agave syrup and puree until the mixture is creamy. If necessary add some more sweetener. Pour into a freezer suitable form (750 ml content) and freeze for about 5 hours. Stir every 30 minutes at first, then once an hour to keep the yoghurt ice cream cream creamy

2. 2

   Before serving, wash the strawberries, dab dry, clean and dice them. Form yoghurt ice cream into balls, fill into glasses and decorate with strawberry cubes

3. 3

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
70 kcal

CARBS
7 g

FATS
3 g

PROTEINS
2 g