Yogurt ice cream

Name: Yogurt ice cream
Ingredients: 200 g creamy yogurt; 100 g sour cream; 30 g powdered sugar; 5 g fresh mint; 50 g raspberries

Dessert - Yogurt ice cream by Leopoldina N. - Recipia

Creamy yogurt and sour cream make the base for yogurt ice cream, which spends 15 minutes in the freezer before being mixed again. After the final chill, spoon it into cups with raspberries and fresh mint; it comes out cold and soft, ready to serve straight away. I prefer whole raspberries on top, not crushed into the cream. Prep: 17-22 minutes. Cooking: 0 minutes. Resting: 25-30 minutes. Total time: 42-52 minutes. Serves: 2. Approximately 240 kcal and 5 g protein per serving.

Ingredients

200 g creamy yogurt
100 g sour cream
30 g powdered sugar

To serve

5 g fresh mint
50 g raspberries

Preparation

1. Mix the yogurt, sour cream and powdered sugar for 2 minutes, until smooth. 2. Put the mixture in the freezer for 15 minutes. 3. Take it out and mix again for about 15-20 minutes. 4. Put it back in the freezer for 10-15 minutes. Divide the cream between cups and add the fresh mint and raspberries.

Notes

Choose a creamy yogurt with no whey collected on the surface; if it seems watery, leave it to drain in a sieve before mixing. Powdered sugar dissolves quickly, and if the yogurt is tangy, add a little more and taste the base before chilling. Regular cultured sour cream is tangier than sweet cream, so keep that in mind when adjusting the sweetness. The texture is closer to frozen yogurt than to ice cream churned in a machine. A few ice crystals can form if the base is left undisturbed; mixing breaks them up. You can replace the raspberries with blackberries, keeping the same amount, and use the mint just for garnish. If you leave it in the freezer longer, it will get firm and need to sit at room temperature for a little while before serving. This dish contains dairy. You can serve it alongside a fruit salad.