A tasty and healthier treat than regular ice cream is frozen yogurt with various additives. Light, refreshing and with a pleasant acidity, you will fall in love with these desserts.

Skip the store-bought ice cream this summer and whip up this easy and delicious six-ingredient peach frozen yogurt.

Ingredients:

4 tbsp. peeled and diced fresh peaches

½ tbsp. fine sugar (fruit sugar)

2 tbsp. l. lemon juice

1 tsp. vanilla extract

2 tbsp. yogurt (unsweetened)

¾ tbsp. whipped cream

Preparation:

1. Grind the peaches in a blender until smooth. Mix sugar, lemon juice and vanilla until sugar dissolves.
2. Whisk in yogurt until smooth. Add whipped cream and chill in ice cream maker according to manufacturer's instructions.
3. Transfer frozen yogurt to a container and freeze until firm, at least 3 hours.

Roasted Pineapple Sandwiches with Coconut Frozen Yogurt

Perfect for summer - grilled pineapple chunks filled with coconut frozen yogurt - tastes like the tropics!

Ingredients:

3 tbsp. plain yogurt (750 ml)

3 tbsp. frozen pineapple (750 ml)

1 tsp. vanilla (5 ml)

1 tbsp. coconut (250 ml)

2 tbsp. corn syrup (30 ml)

8 pineapple slices, peeled and drained

Preparation:

1. Preheat the oven to 180 degrees.
2. Spread the shredded coconut on a baking sheet. Place in the oven and bake for 5 minutes or until golden brown. Set aside 1/3 tbsp. For decoration.
3. Place yogurt, pineapple and vanilla in a blender. Then add corn syrup. Grind until smooth. Transfer to a bowl and toss with toasted coconut.
4. Place in a freezer safe container and freeze. Remove from freezer 10 minutes before serving.
5. Place the pineapple chunks on the grill and grill until grill marks appear. Turn over and cook until done.
6. Make sandwiches. Spoon frozen yogurt onto one pineapple slice and top with an additional slice. Repeat. Sprinkle with toasted coconut.

Frozen Greek yogurt with strawberries and kiwi

We've got the perfect, low-calorie summer treat for you: Strawberry Kiwi Frozen. With less than 130 calories and a whopping 12 grams of protein, this dessert is super healthy, and it's also cooling on a hot day. Serve it at a summer brunch as a fancy dessert, or keep it in the freezer for when you want ice cream.

Ingredients:

2 tbsp. 2% plain Greek yogurt

1/2 tbsp. skim milk

1/4 tbsp. agave or honey

1 ripe kiwi, peeled and roughly chopped

6 strawberries, peeled and roughly chopped

Preparation:

1. In a blender or food processor, puree the yogurt, milk, agave and kiwi. If you don't have a blender or food processor, simply combine all ingredients in a large bowl.
2. Add strawberry pieces to ice cream molds. Spoon the Greek yogurt mixture into the molds over the strawberries. Insert sticks and freeze until firm, about 4 hours.
3. To carefully remove ice cream from the molds, dip the bottom of the molds in hot water for 10 seconds and gently pull the stick.

Canadian fruit cocktail

What's more Canadian than red and white: maple syrup, fresh raspberries, fresh dairy and cold? Make this delicious frozen yogurt dessert. (Place the yogurt in the freezer until very chilled but not hard.)

Ingredients:

1 tbsp. (250 ml) frozen raspberries

¼ tbsp. (60 ml) pure maple syrup

1 tbsp. (250 ml) whole milk

1 tbsp. l. (15 ml) pure maple syrup

1 tbsp. (250 ml) frozen yogurt or very thick Greek yogurt

4 - 6 pcs. fresh raspberries

⅓ tbsp. (80 ml) red sugar

½ tbsp. (150 ml) whipping cream (approx.)

Preparation:

1. Add frozen raspberries and ¼ cup (60 ml) maple syrup to a blender. Beat on high speed for about 5 minutes. Transfer to a small container with a spout.
2. Wash the blender. Add yogurt, milk and 1 tbsp. spoon (15 ml) maple syrup. Beat on high speed for 1-2 minutes.
3. Place red sugar on a saucer.
4. Wet the rims of 3 medium cocktail glasses with water, then dip in sugar. Leave to dry.
5. Soak fresh raspberries in cold water, shake off excess water, then roll in red sugar. Place on a small plate and place in the freezer for 10 minutes.
6. Carefully spoon raspberry puree equally into all glasses. Then move on to formula milk. Place a spoon in the glass and slowly pour the milk mixture over the spoon, making sure the red and white layers do not mix.
7. Leave a little room at the top for the whipped cream. Spoon the cream with a pastry syringe; On top of the whipped cream, carefully arrange two sugared raspberries from the freezer. Serve immediately with straws or a dessert spoon.

Mango Kulfi (Indian Ice Cream)

Cardamom and fennel bring out the sweet mango flavor in this low-fat yogurt ice cream. You'll love how easy this elegant dessert is to make. Indian ice cream is perfect for any occasion!

Ingredients:

1 tbsp. ripe mango, cut into large pieces

Ground cardamom

A pinch of fennel seeds

2 tbsp. mango juice

1 ripe banana

1 tbsp. l. lemon juice

2 tbsp. plain or vanilla low-fat frozen yogurt

½ tbsp. chopped mango, for garnish (optional)

½ tbsp. chopped pistachios, for garnish (optional)

Preparation:

1. Place the mango chunks, spices, juice, banana, lemon juice and frozen yogurt in a food processor and process until smooth.
2. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Or place the mixture in a glass baking dish, cover and freeze for 2-3 hours or until completely frozen. Serve in glasses, garnish with mango cubes and pistachios.

Strawberry jam in frozen yogurt with nut glaze

The perfect marriage of Greek yogurt, strawberry jam and homemade nut butter create a light, refreshing dessert bursting with summer flavors.

Ingredients:

1 liter Greek yogurt

½ tbsp. Sahara

2 tsp. cinnamon

1 tsp. vanilla extract

8 tbsp. l. unsalted butter

2 ½ cups sugar

½ tbsp. corn syrup

3 ½ tbsp. walnuts

2 tsp. vanilla extract

1 tsp. baking soda

2 tsp. salt

2 tbsp. strawberry jam

Preparation:

1. For frozen yogurt: Strain the yogurt through a mesh strainer for 2 hours. Place the resulting yogurt, sugar, cinnamon and vanilla extract in a blender and blend until smooth, about 2 minutes.
2. Transfer the yogurt mixture to a square baking dish and freeze until firm, about 1 hour.

Walnut glaze

1. Grease a baking sheet with 2 tbsp. l. oils
2. Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Cook for about 6 minutes, stirring constantly. Add the walnuts and cook until the mixture is golden brown, about 5 minutes more.
3. Remove pan from heat and stir in 1 tablespoon butter, vanilla extract, baking soda, and salt and whisk vigorously until bubbly, then cool. Stir until the butter is completely melted and pour onto a baking sheet. Let the glaze cool completely, about 30 minutes. Break into pieces before serving.
4. Add a large dollop of jam to each ice cream container, followed by a couple of scoops of frozen yogurt, and top with a few dollops of the pecan glaze.

Lemon frozen yogurt

If you love ice cream, this recipe will completely satisfy you without ruining your figure. Serve this frozen treat with your favorite summer berries.

Ingredients:

⅓ tbsp. fresh lemon juice

1 ½ tbsp. vanilla yogurt

2 tbsp. l. agave nectar

4 ice cubes

Preparation:

Mix all ingredients in a blender and freeze in an ice cream maker.

Frozen blueberry yogurt

This bright purple yogurt is sweetened with honey and agave and flavored with blueberries, fresh thyme sprigs and lemon juice for extra brightness.

Ingredients:

450 g blueberries, thawed

1 tbsp. l. honey + 1/3 tbsp.

2 sprigs fresh thyme

2 tbsp. chilled Greek yogurt

¼ tbsp. agaves

2 tbsp. l. freshly squeezed lemon juice

Preparation:

1. Combine 1/4 cup blueberries, 2 tbsp. l. water, 1 tbsp. l. honey and thyme sprigs in a small saucepan with thick walls. Mash the blueberries with a fork. Place over medium heat and bring to a boil. Remove the pan from the heat, cover and let the mixture sit for 15 minutes. Remove the lid and let the syrup cool slightly. Discard the thyme sprigs.
2. Place remaining blueberries, remaining 1/3 cup. honey, yogurt, agave, lemon juice and cooled blueberry syrup into a blender or food processor. Whisk until the mixture is smooth.
3. Transfer the yogurt mixture to a shallow glass baking dish, cover, and freeze until set, about 2 hours. Then stir with a fork. Continue freezing for at least another 8 hours or overnight. Using the tines of a fork, transfer the mixture into small serving saucers or glasses. Serve immediately.

drunken berries

Mulled wine, rich with berries, is the perfect complement to vanilla yogurt ice cream.

Ingredients:

1 bottle of dry red wine

2 anise pods

1 cinnamon stick, plus 1 stick for garnish

5 carnations

½ tbsp. light brown sugar

1 pinch of salt

500 g frozen berries, thawed

1 liter frozen vanilla yogurt

Preparation:

1. Combine red wine, star anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add berries and chop. Cover and refrigerate for 2 hours.
2. Pour mulled wine and berries into ice cream containers, top with frozen yogurt and garnish with fresh grated cinnamon.

Frozen yogurt with pears

This stunning grown-up dessert combines vanilla frozen yogurt with the rich flavors of dark rum, pears and a splash of raisins.

Ingredients:

⅓ tbsp. + 3 tbsp. l. dark rum

½ tbsp. pear juice

2 tbsp. l. Sahara

⅓ tbsp. raisins

3 large ripe pears, peeled and each cut into 8 wedges

1 tbsp. l. unsalted butter

1 liter frozen vanilla yogurt (regular or low-fat)

Preparation:

Combine rum 1/3 tbsp. with pear juice and sugar in a thick-walled saucepan and bring to a boil, stirring occasionally. Reduce heat, add raisins and pears, cover and simmer until pears are tender, about 10 minutes. Remove the lid from the pan and, using a slotted spoon, remove the pears to a plate. Reduce liquid in saucepan, stirring occasionally, until liquid reduces to syrup, 5 to 10 minutes. Add the oil and the remaining tablespoon of rum and return the pears to the pan. Serve with frozen yogurt.

Simplified "Peach Melba"

A simplified version of the classic dessert " Peach Melba - This easy-to-make recipe features ripe, juicy peaches with fresh raspberries (sweetened with a little jam) and vanilla frozen yogurt. Don't forget the shortbread pieces for a crunchy dessert.

Ingredients:

1 tbsp. raspberries

¼ tbsp. raspberry jam

450 g medium peaches

2 tsp. Sahara

½ liter vanilla frozen yogurt

¼ tbsp. crushed shortbread cookies

Preparation:

1. Combine raspberries and raspberry jam in a medium bowl and let sit at room temperature for 20 minutes.
2. Cut the peaches according to their size, divide them into 4 dessert saucers and sprinkle sugar on top. Leave for 15 minutes until slightly juiced, turning them once or twice.
3. Spoon a scoop of frozen yogurt onto a mound of peaches. Spoon some raspberry jam onto each serving of frozen yogurt. Sprinkle 1 tbsp on top. l. crushed cookies. Serve immediately.

Tri-color frozen yogurt

Layers of banana, raspberry and blueberry yogurt (essentially regular yogurt, sugar and fruit mixed together) are poured into a baking dish and then placed in the freezer. A super simple treat that the whole family will love!

Ingredients:

Banana yogurt

¾ tbsp. (180 ml) 10% regular yogurt

1 ripe banana, chopped

⅓ tbsp. (75 ml) sugar

2 tsp. (10 ml) lemon juice

Raspberry yogurt

⅓ tbsp. (75 ml) sugar

Blueberry yogurt

1 ½ tbsp. (375 ml) fresh or frozen blueberries, thawed

½ tbsp. (125 ml) 10% plain yogurt

⅓ tbsp. (75 ml) sugar

Preparation:

Banana yogurt

1. In a blender, grind all ingredients to a puree consistency. Set aside.

Raspberry yogurt

1. Repeat with raspberries and yogurt. Strain the puree through a sieve.

Blueberry yogurt

1. Repeat with blueberries and yogurt. Strain the puree through a sieve.
2. Pour the mixtures one at a time into the molds. Insert chopsticks. Freeze for 5-6 hours.

Orange frozen cake

This stunning, colorful dessert of crispy frozen yogurt with orange glaze will be the centerpiece of your party.

Ingredients:

Orange glaze

1 tbsp. (250 ml) fresh orange juice

¾ tbsp. (180 ml) sugar

3 egg yolks

2 tbsp. l. lemon juice

Zest of 2 oranges

Korzh

¾ tbsp. (180 ml) unsalted crackers

3 tbsp. l. (30 ml) honey

1 tbsp. l. (15 ml) rapeseed oil or 1 tbsp. l. (15 ml) unsalted butter, melted

10 scoops vanilla frozen yogurt (approx., depending on scoop size)

Preparation:

Orange glaze

1. In a saucepan, combine all ingredients with a whisk until smooth.
2. Bring to a boil over medium heat, stirring with a whisk. Remove from heat and pour into a bowl to cool slightly. Cover and leave until completely cool.

Korzh

1. Preheat the oven to 180°C. Line a baking pan with parchment paper.
2. In a bowl, combine all ingredients with a fork or your hands. Place in the bottom of the baking dish and press down with your hands. Bake for about 10 minutes. Let cool and place in the freezer for 15 minutes.
3. Place about 10 scoops of frozen yogurt, side by side, in the bottom of the pan, completely covering the crust. Place in the freezer.
4. Using an electric mixer, beat the orange filling until light and frothy. Pour frozen yogurt balls and freeze for 6 hours or overnight.
5. Serve the cake by cutting into slices. You can insert popsicle sticks (first insert the sticks horizontally at a distance of 3 cm from each other, and then just cut into pieces and serve immediately).

Berry-lemon ice cream

This sweet and tart recipe is the perfect treat for a hot summer day. This icy treat is packed with vitamins and the great taste is something you'll want to make again and again.

Ingredients:

2 tbsp. lemon juice

2 tbsp. strawberries

½ tbsp. blueberries

½ tbsp. raspberries

½ tbsp. blackberries

¼ tbsp. water

5 tbsp. l. Sahara

6 tbsp. l. plain Greek yogurt

Preparation:

1. Combine ½ lemon juice, all the berries, water, 3 tablespoons sugar and 2 tablespoons yogurt in a blender. Pour the mixture into ice cream molds and freeze until solid.
2. Blend the remaining lemon juice, water, sugar and yogurt in a blender for 10 seconds. Store the lemon mixture in a covered container in the refrigerator until the berry mixture is frozen in the ice cream molds.
3. Pour lemon mixture over frozen berry mixture, insert sticks and freeze until lemon mixture is firm.

Lime dessert

A sweet, tart dessert filled with sunny flavor and loaded with healthy vitamins.

Ingredients:

3 tbsp. greek yogurt

2 tbsp. l. lime juice

1 tsp. lime zest

½ tbsp. crackers (crumbs)

Preparation:

1. In a bowl, combine Greek yogurt, lime juice and lime zest.
2. Fill each ice cream mold halfway with the yogurt mixture. Add a spoonful of graham cracker crumbs and fill the rest with the yogurt mixture. Then insert the stick and freeze.
3. Before serving, run the bottom of the pan under warm water for 10 seconds and gently pull the stick to release the ice cream.

Quick Berry Frozen Yogurt

Frozen berries in chilled creamy yogurt will cool you down on a hot day in minutes.

Ingredients:

½ tbsp. rolled oats (125 ml)

¼ tbsp. chopped almonds, chopped (60 ml)

½ tbsp. brown sugar (125 ml)

¼ tbsp. butter, chilled (60 ml)

a pinch of salt

3 tbsp. frozen mixed berries such as raspberries, strawberries or blueberries (750 ml)

150g plain yoghurt, chilled

2 tbsp. l. corn syrup (30 ml)

Preparation:

1. Preheat oven to 350 degrees.
2. Place the rolled oats, almonds, brown sugar, butter and salt in a bowl and stir quickly. Pour onto a baking sheet and bake until golden and crisp.
3. Place frozen berries in the bowl of a food processor and pulse until pureed. Add yogurt and corn syrup and continue whisking. Freeze until solid. Store in an airtight container in the freezer.
4. Serve with crispy rolled oats on top.

Peach frozen yogurt

You can use any fruit for this dessert. Try frozen peaches, strawberries and rhubarb, or banana and chocolate chips.

Ingredients:

2 tbsp. frozen peaches, diced, peeled

2/3 cup (150 ml) yogurt

2 tbsp. l. corn syrup (improves ice cream texture and prevents crystallization)

½ tsp. vanilla extract, optional

handful of pecans, chopped and toasted, for garnish (optional)

Preparation:

1. Place the yogurt in the freezer for 10-20 minutes - just chill - this will help maintain the texture. Blend frozen peaches in a blender until pureed. Add yogurt, syrup and vanilla and continue beating. Store in an airtight container in the freezer. Serve with toasted pecans if desired.

Homemade ice cream is, of course, different from store-bought ice cream. And always for the better. Even if you don’t take into account that it is much healthier and more natural than the latter, it is also much tastier. It tastes of natural products, fresh berries and fruits. The good news is that the berries and fruits from which this delicacy is prepared lose very few vitamins when frozen, so this dish is also incredibly healthy. This option for serving seasonal fruits and berries will certainly appeal to those who do not like to eat them raw. The treat can be stored in the freezer for a long time, just like store-bought treats.
It’s very easy to make yogurt ice cream at home; to make it tastier and more beautiful, we add strawberries to it; condensed milk is also an important ingredient. Instead of strawberries, you can use other fruits and berries; this ice cream would be great with raspberries or bananas. You can add chopped nuts to this ice cream; it will be especially tasty with pistachios and chopped almonds. Condensed milk can be used not only with plain milk, but also with cocoa, then you get a light chocolate taste. Once on vacation I tried mango ice cream, oh, it’s too bad I didn’t have any mango lying around at home, so I would definitely make ice cream with this fruit. With the pulp of a ripe peach or apricot this dessert will also turn out great. Now we will tell you and show you, using our photo recipe, how to make ice cream and you will be able to make, if not the same, then a different, but also delicious delicacy.

Taste Info Ice Cream

Ingredients

• 300 g fresh strawberries,
• 2 cups homemade yogurt (can be replaced with store-bought one, always thick and without additives),
• 1 glass of condensed milk,
• 2-3 tablespoons of sugar.

How to make homemade ice cream from yogurt, condensed milk and strawberries

Wash and sort the berries. Place in the bowl of a blender or food processor.


Add yogurt and condensed milk. Put in sugar. It is advisable that the yogurt be fatty and thick. The taste of ice cream greatly depends on its quality.


Beat everything well. It's easier to churn ice cream in a food processor because it tends to create a lot of spatter.


Pour the finished mixture into freezer containers and place in the freezer. After a couple of hours, when the mass has set, remove from the freezer and stir thoroughly with a spoon so that there are no ice crystals. And send it back again. It is better to repeat the procedure several times, about three to four times will be enough. Transfer the finished ice cream into bowls and enjoy the taste.

Recipe No. 2. Ice cream made from yogurt, banana and honey.

You can make homemade yogurt ice cream with just a few ingredients and no ice cream machine required! And unlike the store-bought yogurt we know and love, you can make homemade yogurt that isn't loaded with sweeteners and artificial flavors. Very easy to prepare.

My yogurt ice cream recipe uses 4 simple ingredients: bananas, yogurt, honey and peanuts or other nuts. The finished product contains only natural products. This is a delicious treat for those people who love sweets, but are limited in calories, since ice cream can be classified as a low-calorie dessert. If you exclude bananas from ice cream, then you can take any berry or fruit that you like best. So let's cook.

Ingredients:

• Drinking yoghurt 750 ml;
• Banana 2 pcs.;
• Honey 60 g;
• Peanuts 50 g.

Preparation

We buy bananas that are quite ripe, maybe even with slightly blackened peel or dots. Such fruits have a greater aroma and a sweeter taste. Before use, rinse them well and dry with a towel. Now remove the peel and cut into discs. Transfer to either a deep bowl or blender jar.

Pour honey. In my recipe it is fresh and liquid. The thickened product can be kept in a water bath for a while so that it just melts slightly.

Teaser network

Pour liquid yogurt, preferably homemade and unflavored, into the banana slices and honey. Now arm yourself with a chopper and punch the yogurt mixture until smooth. If there are any lumps of fruit left, it's okay. At this step, you can add a pinch of vanilla or cinnamon, lemon or orange zest, chocolate chips or melted warm chocolate.

If desired, you can pre-roast the peanuts and remove the skin, or use a product. Cut into small pieces and add to the rest of the ingredients. Stir. The mass is ready for further freezing.

For freezing, it is most convenient and practical to take small ice cream molds; thick disposable cups or silicone cupcake molds are also suitable. Pour the yoghurt mixture into the molds. Place on a shelf in the freezer. The freezing time is different for everyone, depending on the power of the equipment. In my case, it took about 5 hours for the yogurt mass to completely freeze.

Yogurt ice cream is ready. To easily remove it from the mold, soak it in hot water for 20-30 seconds.

I wish you delicious and healthy desserts. And you can experiment with yogurt ice cream, adding other berries and fruits. It will also be delicious if you add pieces of chocolate, 2 tablespoons of cocoa, and pieces of nuts.

Everyone can safely call themselves a sweet tooth when it comes to delicious desserts. Of course, someone may not like chocolate or cakes that have a lot of cream. But no one will refuse ice cream.

This product won our hearts even in childhood. On the one hand, the ice cream was quite cheap. On the other hand, this is an incredible combination of milk and creamy taste. They bought it for us for the holidays and for good grades, so there are also good memories associated with it.

As we get older, we eat less ice cream. And not at all because we stopped loving him. Unfortunately, the quality of everyone’s favorite product has become worse, and numerous chemical additives can still be harmful to health. It's better to make ice cream at home. It will be healthy and tasty. Instead of store-bought, prepare a healthy alternative version - with fruits, berries, yogurt and honey.

Today we bring you a selection of the 10 best yogurt ice cream recipes. Pamper yourself and your loved ones!

1. Marbled Yogurt Ice Cream

This quick and easy ice cream can be easily made in small disposable cups and doesn't require any special equipment.

Ingredients for 8 servings:

• 5 jars natural or vanilla yogurt
• chocolate chips
• instant coffee
• banana
• Nutella chocolate spread

Our ice cream is based on natural or vanilla yogurt. By mixing it with various additives, we will get layers of future ice cream with different flavors - chocolate-nut, banana, coffee.

WE MAKE DIFFERENT FLAVORS OF ICE CREAM WITH YOGHURT:

Chocolate and nut. Stir 2 tbsp. chocolate-nut butter (for example, Nutella) with a spoonful of yogurt until smooth.

Banana. Place 1 ripe banana in a blender bowl, add 1 cup of natural yogurt and blend until smooth.

Coffee. 1 tsp good instant coffee, pour 30 ml of boiling water, then mix with a glass of yogurt and add 1 tsp. powdered sugar. Stir.

Preparation:

To make yogurt in cups harden in layers, pour a 1 cm high layer of yogurt of the same flavor into the cups and place in the freezer for 30 minutes. Then pour in a new layer 1 cm high and freeze again for 30 minutes. Repeat the layers in the same way until the top edge of the cup. To decorate, sprinkle the top layer with ground nuts or chocolate chips.

HOW TO MAKE A “MARBLE” LAYER?

Place the jar of natural yoghurt in a wide, large bowl, add 2 tbsp. chocolate hazelnut spread (Nutella, for example), and then carefully make a few strokes with the spoon to create the marbled veins. Carefully spoon the mixture into cups.

2. Fruit and berry ice cream

Ingredients:

• Natural yogurt- 2 glasses
• Sugar - 4 tablespoons
• Fruits (peaches, apricots, plums, melon)- 1 glass
• Lemon juice - to taste

Cooking method:

1. Mix 2 cups of natural yogurt with 4 tbsp. l. Sahara.
2. In a separate bowl, place 1 cup of any chopped soft fruit (peaches, apricots, plums, melon), sprinkle with lemon juice and sprinkle with 2 tbsp. Sahara.
3. Mash fruit with sugar
   Using a fork, add 1/2 cup yogurt and stir. Next, mix the fruit-yogurt mixture with the remaining yogurt, pour into ice cream molds and place in the freezer.

3. Mango Yogurt Ice Cream

• - 3 glasses
• Milk - 1 glass
• Cream - 1 glass
• Sugar - 0.7 cups
• Corn syrup- 0.3 cups
• Vanilla extract- 1.5 teaspoons

For the mango addition:

• Mango jam - 0.75 cups
• Fresh mango (diced)- 0.75 cups

Cooking method:

1. Whisk all the ingredients for the yogurt base in a container, leave for 5 minutes, then whisk again until the sugar is completely dissolved. Place in the refrigerator for 2 hours until thoroughly chilled.
2. 3/4 tbsp. mango jam and 3/4 tbsp. Grind fresh mango cubes in a blender. Mix into ice cream base, adding 1 tbsp. l. lemon zest.

4. Yogurt ice cream with strawberries and rhubarb

For the base - yogurt ice cream:

• Natural low-fat yogurt- 3 glasses
• Milk - 1 glass
• Cream - 1 glass
• Sugar - 0.7 cups
• Corn syrup- 0.3 cups
• Vanilla extract- 1.5 teaspoons
• Coarse salt - 0.25 teaspoons
• Strawberries - 2 cups
• Rhubarb - 1 glass

Cooking method:

1. Whisk all ingredients in a container, leave for 5 minutes, then whisk again until the sugar is completely dissolved. Place in the refrigerator for 2 hours until thoroughly chilled.
2. 2 tbsp. chopped strawberries and 1 tbsp. chopped rhubarb pour 1/4 tbsp into a saucepan. sugar and keep over medium heat until softened, cool and mix with ice cream base.
3. Pour the mixture into an ice cream maker and cook according to instructions. If you don't have an ice cream maker, place the container in the freezer for 3-4 hours, remove it from time to time and stir the contents. In step 2, mix the filling with the yogurt before freezing.

5. Blueberry Yogurt Ice Cream

For the base - yogurt ice cream:

• Natural low-fat yogurt- 3 glasses
• Milk - 1 glass
• Cream - 1 glass
• Sugar - 0.7 cups
• Corn syrup- 0.3 cups
• Vanilla extract- 1.5 teaspoons
• Coarse salt - 0.25 teaspoons

For the blueberry addition:

• Basil (leaves) - 0.7 cups
• Blueberries - 1.5 cups
• Blueberry jam- 0.5 cups
• Fresh chopped basil- 3 tablespoons
• Lemon zest - 1 tablespoon

Cooking method:

1. The day before cooking, pour 3/4 tbsp. basil leaves with cream and half with milk, put in the refrigerator, then remove the basil, use the milk mixture for cooking.
2. Whisk all the ingredients for the ice cream base in a container, leave for 5 minutes, then whisk again until the sugar is completely dissolved. Place in the refrigerator for 2 hours until thoroughly chilled.
3. Mash 1.5 cups blueberries, 1/2 cup blueberry jam and 1 tbsp in a mortar. l. lemon zest. Mix with yogurt base.
4. Pour the mixture into an ice cream maker and cook according to instructions. If you don't have an ice cream maker, place the container in the freezer for 3-4 hours, remove it from time to time and stir the contents.

6. Yogurt ice cream with gooseberries

Ingredients:

• Natural yogurt- 2 cans
• Cream 33% - 200 milliliters
• Ripe gooseberries- 300 grams
• Sugar - 50 grams

Cooking method:

1. Sort the gooseberries, rinse and grind in a blender. Place the gooseberry puree in a saucepan, pour in a quarter glass of water and add sugar. Cook over low heat for 10 minutes. Strain and cool.
2. Whip the cream into a strong foam, carefully combine with the puree, add yogurt, stir and place in the freezer for 2 hours.
3. Beat the ice cream with a fork or blender to break up the ice crystals. Return to the freezer for another 2 hours and beat again.
4. Shape the ice cream into balls and serve garnished with mint.

7. Rainbow yogurt ice cream

Ingredients:

• strawberries - 200 grams
• kiwi - 200 grams
• bananas - 200 grams
• nectarines - 200 grams
• honey - 3 tablespoons
• yogurt - 200-300 grams

Preparation:

1. Place ingredients for the first layer into the blender: strawberries, honey, yogurt. Punch with a blender. Pour the layer into cups and place in the freezer for 15-60 minutes.
2. Put the ingredients for the second layer into the blender: nectarines, bananas, honey, yogurt and beat. Pour the layer into cups and put them in the freezer again for 15-60 minutes.
3. Place ingredients for the third layer into the blender: kiwi, honey, yogurt. Puree and pour into glasses. Insert the sticks and freeze again for 15-60 minutes.
4. Pour boiling water into the container. Place the cups in the water for one or two seconds, then remove the contents.

8. Yogurt ice cream with green tea and honey

For the base - yogurt ice cream:

• Natural low-fat yogurt- 3 glasses
• Milk - 1 glass
• Cream - 1 glass
• Sugar - 0.7 cups
• Coarse salt - 0.25 teaspoons
• Vanilla extract- 1.5 teaspoons

For Green Tea Supplement:

• Matcha green tea powder- 3 tablespoons
• Honey - 0.3 cups

Masses. Pour over a layer of strawberry yogurt and freeze for 2 hours to create yogurt ice cream at home.

In a large bowl, mix the remaining natural yogurt and honey, pour the mixture into a third layer into the mold. To make yogurt ice cream at home, freeze the mixture for 2-3 hours.

20 minutes before serving, remove the ice cream, invert it onto a plate and carefully remove the mold, then remove the film. Melt the chocolate over water
bath. Decorate homemade yogurt ice cream with fresh strawberries and pour over melted chocolate.

10. Yogurt popsicle

Ingredients:

• Chocolate mousse (45 g packs)- 2 pieces
• Vanilla yogurt- 600 grams
• Strawberry jam- 2 tablespoons

Cooking method:

1. For chocolate ice cream, combine 2 chocolate mousses with 3 tbsp. vanilla yogurt. For strawberry, in a separate bowl, combine 200 g of vanilla yoghurt with strawberry jam.
2. Alternately pouring 1 tablespoon at a time, fill 6 popsicle molds with strawberry, chocolate and vanilla mixtures (or fill 4 150 ml plastic cups halfway). Instead of combining layers in one popsicle, you can distribute the different flavors of the yogurt dessert into different cups.
3. Insert popsicle sticks into cups and freeze for at least 5 hours.
4. Carefully turn the finished popsicle in the molds or dip it in hot water for a second so that the yogurt dessert comes away from the walls (disposable cups can be cut with scissors).

Prepare something very tasty yoghurt popsicles Just. Fruits and berries can be used in season. I bought special molds for making ice cream, but if you don’t have molds, you can use small yogurt cups. Try making popsicles at home and delight your family and friends.

Ingredients

To prepare fruit ice cream with yogurt we will need:

natural yoghurt 150 g (any taste);

fresh or frozen berries (I have strawberries) - 100 g;

banana (or other fruits) - 1 pc.;

honey - 1 tbsp. l.

Cooking steps

If the berries are frozen, there is no need to defrost them. Peel the banana and cut into pieces. Place berries and banana pieces into a blender bowl. Beat everything well until smooth.

Then add honey and yogurt. Beat everything well. There is no need to beat for a long time, the main thing is that all the ingredients are beaten into a homogeneous mass.

Pour the fruit mixture into the molds, cover with lids and place in the refrigerator until completely frozen. Ready-made fruit ice cream, prepared at home with the addition of yogurt, is removed from the molds before serving. If you are using yogurt cups, then after 30 minutes, remove the ice cream from the refrigerator and insert the sticks into it. Then put the ice cream back in the refrigerator until completely frozen.

At home, in the summer heat, you can make wonderful ice cream based on regular yogurt. This dessert is very popular in many cafes in the USA and Canada; it is easy and quick to prepare, and also turns out to be much healthier than any regular store-bought ice cream. In our country, its popularity is also beginning to gain momentum.

This ice cream is based on only three main ingredients:

• Yogurt.
• Sugar.
• Any berries and fruits that are on hand.

You can come up with so many options by combining berries and fruits. Even frozen ones are suitable; moreover, they sometimes retain more nutrients than those that lie on store shelves all day long.

Jamie Oliver's recipe

Famous chef Jamie Oliver considers frozen yoghurt an excellent alternative to store-bought industrial ice cream. And it’s hard to disagree with him. To prepare a delicacy according to his recipe at home, you will need to take:

• 2 cups yogurt, low-fat, plain.
• 2 ripe bananas.
• 200g frozen strawberries and a cup of frozen blueberries.
• 2 tablespoons of honey.

It's very easy to cook. Cut the bananas and, together with the rest of the ingredients, without defrosting the berries, put them in a blender. Grind the ingredients until smooth, fill the molds with it, stick the sticks in and place in the freezer for 3 hours. Yogurt ice cream is ready, you can enjoy it. And after trying, combine a variety of options for berries and fruits, without being afraid to experiment.

To give your yogurt ice cream an Irish caramel ale flavor, you can add cane sugar during cooking.

Other recipes

Frogurt made from drinking yoghurt

• Drinking yogurt 2.5% with peach flavor.
• Fresh or frozen apricot.
• Lemon juice.
• Granulated sugar 45 g.

Pour yogurt into a deep bowl and add granulated sugar. Whisk for about five minutes. Squeeze the juice from half a lemon into a bowl and mix thoroughly. Pour the yogurt mixture into a container or molds, chop the apricot and add small pieces to the mixture. Place your ice cream in the freezer for a few hours. You can decorate with cinnamon or small cherries when serving. Frogurt will turn out to be tender in texture and slightly sour in taste, and cinnamon, if you use it, will add spicy oriental notes to your delicacy.

Chocolate yoghurt ice cream

• Natural yogurt (300 g).
• Chocolate with cocoa content from 70% (100 g).
• Low-fat sour cream 15% (100 g).
• Unsweetened cocoa powder (2 tablespoons is enough).
• Natural vanilla extract (just a quarter teaspoon).
• A pinch of sea salt.

Melt the chocolate in a double boiler and mix cocoa powder and sea salt in a separate bowl. Whisk the melted chocolate with sour cream, and when the mass becomes uniform, add a mixture of cocoa and salt. Add vanilla extract to the yogurt and mix all ingredients in a blender until smooth. Place the ice cream in the refrigerator for an hour and then churn again. Then place the resulting mass in a separate container in the freezer for 4-5 hours.

If the natural yogurt you bought seems runny, you can take a sieve, put gauze folded in several layers on it and first pour it onto it. This will drain off the excess liquid.

Vegan Yogurt Ice Cream

What about those who consciously refuse animal dairy products, but also want to treat themselves to yogurt ice cream at home? It's also very simple! To do this you will need:

• 2 small ripe bananas;
• 2 tablespoons water or almond milk;
• a pinch of cocoa or a handful of nuts if desired.

Freeze the bananas, then chop them and blend them with water or almond milk in a blender until they reach a consistency suitable for ice cream. You can decorate the ice cream with cinnamon, nuts or cocoa, depending on what you like best. Serve immediately, although you can freeze it by pouring the mixture into molds and inserting sticks.

• You can freeze it either in one mass or immediately in portions in molds. By inserting a wooden stick into the mold before freezing, you can easily remove the dessert when you decide to try it.
• Frozen dessert changes its taste: you will feel the difference when you try it while it is still warm, and then when you take it out of the freezer. You may find prepared yogurt ice cream less sweet.
• Greek yogurt is best, but you can also make it yourself: it’s hard to find in stores.

This ice cream is also called frogurt, or in the original - frozen yogurt. A healthy dessert that is easy to prepare at home can become a real summer discovery for you!