Yoghurt-strawberry ice cream

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 6
  • 500 g frozen strawberries
  • 2 Eggs (size M)
  • 1 package Vanillin sugar
  • 75 g Sugar
  • 250 g lactose-free Bio Natur yoghurt
  • 200 g lactose-free whipped cream
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Let strawberries thaw at room temperature. Then puree, measure 150 g of puree and cover and chill. Beat the eggs, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy.

  2. 2

    Stir in yoghurt and the rest of the strawberry puree. Whip cream until stiff and fold in 2 portions. Pour mixture into a bowl or mould. Cover with foil and place in the freezer overnight.

  3. 3

    Remove ice from the freezer. Stir the pureed strawberries until smooth. Remove the scoops from the ice cream and arrange on small plates with strawberry sauce. Serve with lactose-free whipped cream.

Nutrition Facts

KCAL
180 kcal
CARBS
19 g
FATS
10 g
PROTEINS
4 g

Categories & Tags

Dessertvery easyIce CreamFruit