Yoghurt ice cream with sweet olives

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Whip the cream until stiff. Mix yoghurt and 80 g honey until creamy, fold in cream. Pour the ice cream mixture into an empty, clean plastic ice cream container or a crate mould lined with cling film. Covered at least

2. 2

   Freeze for 6 hours (preferably overnight). Puree several times with a hand blender in between.

3. 3

   Preheat oven (electric cooker: 60°C/circulating air and gas not suitable). Line a baking tray with baking paper. Chop the olives and spread them on the baking tray. Dust with icing sugar and dry in a hot oven for 3-4 hours.

4. 4

   Leave the oven door slightly open.

5. 5

   Cut out balls from the yoghurt ice cream and arrange on plates. Sprinkle with the dried sweet olives. Drizzle olive oil and remaining honey over them.