Blackberry Swirl Yogurt Ice Cream

Blackberry Swirl Yogurt Ice Cream

 

Walking through our local market I came across some big and fresh blackberries. I couldn't resist getting some even though I didn't know at that moment what exactly to prepare with them. I oscillated between making blackberry tart or blackberry swirl yogurt ice cream. It didn't took much to decide as the weather was pretty hot so a healthy blackberry ice cream sounded very good to me. 
 
I wanted to achieve a marbled effect ice cream therefore I prepared the blackberries separately from the yogurt. I didn't use an ice cream maker for this but it was delicious and very refreshing. 
 
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Ingredients
  • Makes about 3-4 servings
  • 900 g low fat yogurt
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract, optional
  • Blackberry Mixture
  • 2 cups fresh blackberries, rinsed, plus more for serving
  • 1/4 cup honey
  • 1 tsp vanilla extract
Directions
  1. Place a cheesecloth over a sieve. Put the sieve over a bowl, pour the yogurt in the prepared sieve and refrigerate for about 3 to 4 hours to drain. 
  2. Place the blackberries and 1/4 cup of the honey in a saucepan over medium-low heat. Cook, stirring occasionally for about 7 minutes. Add vanilla extract and remove the pan from the heat and crush the berries gently keeping some of them intact. Set aside and let the sauce chill at room temperature.
  3. Put the strained yogurt (about 2 cups) in the bowl of the blender, add 1/4 cup honey,vanilla and almond extracts if used and blend until smooth. Pour the yogurt mixture in a covered storage container and place in the freezer. After an half an hour stir again to break up the ice crystals. Stir every 30 minutes for two or three times more or until it reaches the desired consistency.
  4. Meanwhile strain the blackberry mixture through a fine-mesh strainer set over a medium bowl. Keep the juice for another use. Set the strained berries aside.
  5. When the yogurt is half way through the freezing process fold in the strained berries with a spatula creating the marble effect, being careful not to overmix.
  6. Freeze for  about 2 hours before serving or let it overnight. Allow the frozen yogurt to sit at room temperature for 15 minutes before serving if frozen solid.
  7. Serve in bowl or waffle cones and sprinkle with fresh blackberries. 
Blackberry Swirl Yogurt Ice Cream-1
Blackberry Swirl Yogurt Ice Cream-2
Nutrition facts 1 Serving - Calories:338, Fat:2.5 g, Saturated Fat:1.6 g, Carbohydrates:67.7 g, Sugar:63.0 g , Fiber:5.2 g, Protein:10.8 g, Cholesterol:10 mg, Calories from Fat 22, Sodium 118 mg, Vitamin A 6%, Vitamin C 36%, Calcium 33%, Iron 5%, Nutrition Grade C+, Daily Percent Values are based on a 2000 calorie diet.
On August 14, 2012 at 06:26 pm, incrediblecrunchyflavor said...
that looks so incredibly beautiful!!
Re:

Thank you, appreciate your comment.

On August 14, 2012 at 08:36 pm, Dina said...
i love your pics and this sounds good!
Re:

thank you , it sounds and tasted good too. 

On April 22, 2016 at 11:24 pm, Khadeeja said...
Ella did you mean by 2 cups of Greek yogurt
On August 27, 2016 at 09:24 pm, Jennifer said...
For the yogurt can we use plain greek yogurt so we don't have to strain it? Thank you and I love your recipes!
On August 28, 2016 at 04:23 pm, Jessica said...
can we use 2% greek yogurt instead of low fat yogurt?
Re:

Hi Jessica, of course you can:)

Thank you

On September 13, 2016 at 06:26 pm, Bobbie said...
If I were to use strained greek yogurt, how much would I use? Thanks

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