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Berry Yogurt Ice Cream with Malt

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Berry Yogurt Ice Cream with Malt

The perfect berry yogurt ice cream with malt recipe with a picture and simple step-by-step instructions.

  • 2 tbsp Raspberries fresh
  • 2 tbsp Blueberries fresh
  • 2 tbsp Malt wort granulate
  • 150 g Pure yogurt, 3.5% fat, unsweetened
  • 2 tbsp White chocolate, grated
  1. Rinse and dry the fruit gnome cups. Put the yoghurt together with the berries and malt granules in a bowl and stir for 1 minute with the food processor. Pour the fruit-yogurt mix into the empty cups. Insert a teaspoon at a time and place in the freezer for 2 hours. Tip: to place the spoon in the middle of the mug, cover the mug with aluminum foil and insert the spoon through the small hole in the middle. Take the mug out of the freezer. Roll the tips in white chocolate flakes. A delicious malt fruit ice cream with chocolate topping is ready!
Dinner
European
berry yogurt ice cream with malt

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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