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Yogurt, raspberry, blueberry ice cream


  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 10 1x
Scale

Ingredients

  • 1 cup of blueberries
  • 1 cup of raspberries
  • 4 tablespoons of sugar
  • 2 tablespoons of lemon juice
  • 2½ cups of vanilla yogurt
  • Molds for 12 units of ice cream

Instructions

  1. On a pan, mix the blueberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook for about 5 minutes. In another pan, cook the raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Let it cook for 4 to 5 minutes.
  2. Once cooked, let them cool down, and then mix the blueberries with ½ cup of yogurt. Set aside.
  3. Also, on another container, mix the raspberries with ½ cup of yogurt.
  4. Fill the first ⅓ of each mold with the mix of raspberry-yogurt.
  5. Take the molds to the freezer for 1 hour. Then fill the next ⅓ of each mold with yogurt, and take the molds back to the freezer for about 40 more minutes.
  6. Finally, fill the last ⅓ of each mold with the mix of blueberry-yogurt. Take the molds back to the freezer for at least 1 more hour.
  7. To remove the ice creams from the molds, put molds under warm wáter until they come out.