I couldn’t resist to try another ice cream: mashed strawberry & raspberry in a yoghurt mix … It’s perfect: easy to make, full of fruity summer flavors, creamy … & you don’t need an ice cream maker!

Recently I made some ice cream w/ strawberries & chocolate – a real rich (!) ice cream. Now I approach another ice cream with strawberries – and some raspberries in a light yoghurt mix.

What do we need?

It’s only:

condensed milk (i. e. sweetened concentrated milk)
Greek yoghurt
puréed strawberries & raspberries
some orange liqueur.

For the purée:

clean & trim & hull the strawberries
purée the strawberries (w/ some orange liqueur) in a stand mixer
clean the rasberries
purée the raspberries (w/ some orange liqueur) in a stand mixer (add some strawberry purée if too dry!)
strain the raspberry purée & discard the pits
mix all the purée in a bowl.

Then you add the Greek yoghurt as well as the condensed milk & whisk.

Pour the mess in a container & place it trustingly in your freezer.

Every 2 h you should do a quality test & mix the mess thoroughly – either in the container (if big enough!) or by filling the mess in a bowl & afterwards refilling the container.

After about 6 h the ice cram is fine for serving!

(Well … when the ice cream sits in the freezer for more than 24 h it gets solidly frozen (the freezer works at about -18° C!). So think about giving the ice cream some time (about 10-15 min) outside the freezer to get ready for serving!)

Enjoy!

Print Recipe

mashed strawberries & no churn yoghurt ice cream

Prep Time30

Servings: 8

ingredients:

1 can condensed milk (400 g)
150 g Greek yoghurt (10%)
300 g strawberries
150 g raspberries
4 tbsp orange liqueur

how to:

Clean & trim & hull the strawberries.
Clean the raspberries.
Purée the strawberries w/ 2 tbsp of the orange liqueur in a stand mixer.
Do the very same w/ the raspberries; afterwards strain the raspberries. Discard the pits.
Pour all the purée in a bowl & whisk.
Add the condensed milk as well as the Greek yoghurt & mix.
Pour the mess in a container & put it in the freezer.
Every 2 hours just whisk the mess once again.
After about 6 h the ice cream is ready.

Notes

Prep Time: The initial freezing period is not included.

Raspberry purée: If the raspberries are too dry for purée-ing just ad some tbsp strawberry purée.

Don’t purée strawberries & raspberries in the same step: the raspberry pits have to be removed – it’s easier to do straining only for the raspberry purée.

When the ice cream sits in the freezer for more than 24 h it’s solidly frozen. So think of taking it out of the freezer about 10-15 min before serving.