Make Yoghurt Ice Cream Yourself: 3 Creamy Summer Recipes

Yogurt ice cream doesn’t always have to come from the supermarket, because you can easily make it yourself with these ingredients.

Make yogurt ice cream yourself – healthy and easy

Homemade yogurt ice cream is not only refreshing and delicious but also has many advantages. Because yogurt is also considered a real all-purpose weapon against a wide variety of diseases. For example, researchers at the Harvard School of Public Health in Boston have shown in a recent study that yogurt reduces the risk of developing type 2 diabetes. Another long-term study from New Zealand showed that yogurt boosts bone density.

In addition, of course, yogurt ice cream is very refreshing, especially in summer, and above all very easy to make yourself. In addition, the recipes can be easily modified by changing just a few ingredients or adding them as you like.

Make creamy yogurt ice cream yourself

Four simple ingredients are enough to make a creamy yogurt ice cream yourself:

  • 200 grams of cream
  • 350 g whole milk yogurt
  • 80 grams of powdered sugar
  • 1 tbsp lemon juice

Here’s how it works: Whip the cream until stiff and stir the yogurt with the powdered sugar until creamy. Fold in the heavy cream and mix in the ice cream maker for 30 to 40 minutes.

You can also easily make the yogurt ice cream yourself without an ice cream maker. To do this, pour the yogurt mass into a freezer-safe container and freeze for at least six hours. In between, about 2 to 3 times an hour, stir again and again with a spoon so that not too many ice crystals form.

Yogurt ice cream recipe with grilled peaches

To change the yogurt ice cream recipe slightly and serve it with grilled peaches, the following ingredients are required for six servings:

  • 3 fresh eggs, size M
  • 1 packet of vanilla sugar
  • 225 grams of powdered sugar
  • 250 grams of whipped cream
  • 300 grams whole milk yogurt
  • 100 milliliters of milk
  • 4 peaches
  • 2 tablespoons butter

Here’s how it works: First, separate the eggs and cream the egg yolk, vanilla sugar, and 125 grams of the icing sugar in a hot water bath for 5-6 minutes. Then allow to cool and line a loaf tin with cling film. Then beat the egg white and 150 grams of the cream separately until stiff. First, fold the yogurt into the egg yolk mixture, then the beaten egg whites, and finally the cream. Put everything in the tin, cover it with foil, and freeze, preferably overnight, but at least for six hours.

The next day, for the caramel sauce, caramelize the remaining 100 grams of powdered sugar until golden, pour in 100 grams of cream and the milk, and stir to dissolve the caramel. Scald the peaches in hot water, rinse in cold water and peel off the skin, then halve, stone, and cut into wedges. Heat the butter and toss the peaches in it and sauté for about three minutes. Turn the ice cream out of the mold, cut it into slices and serve with the peaches and the caramel sauce.

Make your yogurt ice cream with berries

The special thing about this recipe is that you can vary it with different berries as you like. These ingredients are required:

  • 200 grams of whipped cream
  • 4 tablespoons powdered sugar
  • 500 grams of yogurt of your choice, e.g. blueberry yogurt, raspberry yogurt, etc.
  • 1 tablespoon lemon juice
  • 400 grams of mixed berries of your choice, e.g. B. raspberries, blackberries, strawberries, etc.
  • optional: 2 – 4 tablespoons sugar

Here’s how it works: The day before, for the ice cream, whip the cream and 2 tablespoons of powdered sugar until stiff. Mix the yogurt with the lemon juice and the remaining 2 tablespoons of powdered sugar and fold in the cream. Freeze in a bowl overnight, stirring every 30 minutes for the first three hours.

The next day, wash the desired berries, drain and halve if necessary. Sprinkle with sugar if needed and refrigerate. 30 minutes before serving, take out the yogurt ice cream, shape it into balls, and arrange it with the berries. It’s so easy to make yogurt ice cream yourself and create it anew with a few modifications.

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