Red currant ice cream

Ingredients for 1 servings:

• 2 cups of Greek yogurt, 150 g each
• 4 tbsp, heaped powdered sugar
• 200 g berries, frozen, unsweetened
• 100 ml whipped cream
• 200 g berries, frozen, unsweetened
• 100 ml red juice, e.g. blackcurrant or cherry juice
• 1 tbsp, heaped cornstarch
• 3 tbsp, heaped powdered sugar
• 50 ml red juice, e.g. blackcurrant or cherry juice

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

without ice cream maker, quick and super tasty

Place the yogurt in the freezer or freezer compartment for about 3-4 hours and let it freeze. Place 200g of berries with 4 tablespoons of powdered sugar, the cream, and the thawed yogurt in a tall blender and blend. Some of the berries can remain slightly chunky. Pour the ice cream mixture into a shallow freezer container and let it freeze for one hour. Meanwhile, heat the remaining berries with 3 tablespoons of powdered sugar and 100ml of juice. Mix the cornstarch with the remaining juice, remove the pot with the berries from the heat, and stir in the mixed cornstarch. Bring the berry mixture to a boil until it thickens. Remove the pot from the heat and let the red berry compote cool. After one hour, remove the ice cream from the freezer, spread some of the cold red berry compote on top, fold it in a little with a fork, and refreeze. After another hour, spread the remaining compote on top and refreeze. Done.