Usuba
Yogurt ice cream with berry stripes
Refreshing homemade Greek yogurt ice cream with strawberries and blueberries. Layers of berry puree and yogurt create a beautiful striped pattern. Made in layers in popsicle molds.
- Prep
- 300 min
- Cooking
- 90 min
- Total
- 390 min
- Standard serving
- 82.5 g
Ingredients
Total 4
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Remove the stems from the strawberries.
- 3
Step 3
Blend strawberries, 40 g of yogurt, and 20 g of honey in a blender. Add more honey if desired.
- 4
Step 4
Fill the ice cream molds one-third with strawberry puree. Place in the freezer for 30 minutes.
- 5
Step 5
Mix 180 g of yogurt and 40 g of honey in a bowl. Make it sweeter if desired.
- 6
Step 6
Pour the yogurt mixture into molds, filling them another third of the way. Place in the freezer for 30–45 minutes until the layer is slightly set.
- 7
Step 7
Blend the blueberries with the remaining yogurt and honey.
- 8
Step 8
Pour the blueberry mixture into the molds, filling them to the top.
- 9
Step 9
Insert sticks and place in the freezer for 4 hours until completely frozen.
- 10
Step 10
Serve the finished ice cream chilled.
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