Whether you thrive in a hot and humid climate or enjoy a slight dip in temperature, a frozen dessert is always a good idea. Although ice cream may be the most obvious choice, why not consider its lighter, healthier counterpart? How? Very simple: you can make your own yoghurt ice cream quickly and easily. Yogurt is healthy and probiotic. It is also a good choice for those who like sweet and sour. You can add nuts, fruits, berries or other ingredients. The best part is that yogurt ice cream is not only low in saturated fat compared to its creamier counterpart, but it is also high in nutritional value. You can also enjoy sugar-free or vegan versions and discover all this in our article!
Making cherry ice cream dessert at home
Servings: 4
Ingredients:
500g pitted fresh or frozen cherries
2 tablespoons lemon juice
50g sugar (more or less depending on how sweet the cherries are and how sweet you want your frozen yogurt)
60g whole milk (for a creamier version you can use semi-skimmed milk or cream)
380g full-fat yogurt (if using fat-free or low-fat yogurt, add 2 tablespoons cream)
2 tablespoons almond liqueur such as: B. Amaretto (optional)
Method of preparation:
- Place the pitted cherries, lemon juice and sugar in a medium saucepan and bring to a simmer, stirring, until the sugar is completely dissolved.
- When the sugar has completely dissolved, remove from the heat and let cool for 10 minutes.
- Place the cherry mixture in a blender and pulse until smooth.
- Make yoghurt base and cool.
- Mix cherry puree, milk and yogurt in a bowl. Add the almond liqueur, if using. The alcohol in the liqueur helps the frozen yogurt stay smooth.
- Chill in the refrigerator for at least an hour; the longer the mixture chills, the better (it can chill overnight).
Servings: 4
Ingredients:
720g Greek yogurt, fat-free or full-fat
110 g granulated sweetener of your choice
1 teaspoon vanilla extract optional
Instructionsfor preparation:
- In a mixing bowl, whisk all ingredients until the sweetener is dissolved. Cover the bowl and place in the refrigerator for an hour.
- Add the chilled yogurt mixture to the ice cream maker and churn using the frozen yogurt setting or until smooth.
- Serve immediately or cover and store in the freezer.
Instructions for making without an ice cream maker
Add the above ingredients to a high speed blender or food processor. Puree until the mixture is smooth.
Pour the yogurt mixture into ice cube trays or shallow containers. Place in the freezer until frozen. After freezing, put it back in the blender and mix until the yogurt has the consistencyof a soft ice creamhat.
Notes:
Storing: Homemade frozen yogurt should be stored in a freezer-safe container or plastic container. Frozen yogurt keeps well for up to 2 months.
To serve: For optimal consistencytake the yogurtRemove from the freezer 15 minutes before serving to allow it to thaw slightly.
Make your own yoghurt ice cream with chocolate and bananas
Servings: 4
Ingredients:
2 frozen medium bananas (280 g)
2 tablespoons honey or agave nectar
60 g natural yogurt (Greek, fat-free or full-fat)
40 g Cocoa powder
2 teaspoons vanilla extract
Instructionsfor preparation:
- Place frozen bananas, honey (or agave syrup), yogurt, cocoa powder, and vanilla extract in a food processor (or blender).
- Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
- Pour into an airtight freezer container and freeze for at least 6 hours, but preferably overnight.
- Store in the freezer for up to 1 month.
Notes on the recipe:
Fresh bananas can be used instead of frozen, but the bananas must be frozen solid.
Vegan dessert with strawberries (for ice cream maker)
Servings: 4
Ingredients:
700 g coconut yoghurt (or a dairy-free oneYogurt of your choice)
80 ml agave nectar
250 g fresh strawberries
Preparation instructions:
- Mix agave nectar and dairy-free yogurt and pour into an ice cream maker
- Cut the strawberries and cook over medium heat for about 10 minutes
- Cool the strawberry puree in an ice bath
- After 1 hour: put half of the frozen yogurt in a glass bowl and spread half of the strawberry puree on top.
- Freeze for 1 hour and serve
Prepare the vegan version without an ice cream maker
- You can make the vegan yoghurt ice cream yourself,without ice cream maker.It's very easy to make by adding the above ingredients to a medium sized bowl and stirring.
- Cover with plastic wrap and let stand at room temperature for about an hour, stirring occasionally, until the mixture is nice and syrupy.
- Place the mixture in a blender and puree until the ingredients are smooth. Place a sieve over a medium bowl and strain the frozen yogurt puree into the bowl to remove the seeds. (It is most efficient if you use a ladle to push the mixture through the sieve in a circular motion).
- Discard the cores.
- Cover the bowl with plastic wrap and let cool in the refrigerator until very cold (you can also speed up this process in the freezer).
