The fruit I like the most to add into yoghurt is strawberry. Although summer hasn’t come yet, I love to take as much as yoghurt ice cream as I love. It’s a really good dessert after dinner throughout the year.
If anyone asks me where to get great ice cream recipes and ideas, I won’t hesitate to recommend David Lebovitz’s blog to him/her. David Lebovitz has generously shared heaps of useful information about how to make delicious home-made ice cream. One of his popular cook books, The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments is surely a keeper too.
Strawberry Yoghurt Ice Cream (Adapted from David Lebovitz’s Vegan Strawberry Ice Cream)
- 430 gm fresh strawberries
- 2/3 cup sugar, or to taste (depends on how sweet your strawberries are)
- 1 cup plain yoghurt (I used Greek yoghurt)
- 2 tbsp honey, or to taste
- 1 tsp fresh lemon juice (optional)
- Slice the strawberries and toss them with the sugar, and let them macerate for one hour at room temperature.
- Puree the berries and their liquid with a standard or immersion blender. You can puree it until completely smooth and strain out some or all of the seeds by pressing the mixture through a mesh sieve. Or you can leave it slightly chunky and omit straining it.
- After draining the berries, stir in the yoghurt and honey and combine well. Adjust the amount of honey to your personal liking.
- Taste, and add lemon juice if desired.
- Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
- Greek yoghurt, compared to other kinds of yoghurt, is thicker, smoother and creamier. The end result of using Greek yoghurt was very satisfied. I highly recommend it when it comes to making yoghurt ice cream.