In the kitchen with MyTrela

Egg-free strawberry yoghurt ice cream

A frozen dessert with yoghurt, cream and weighed strawberries, with small pieces of fruit.

4 servings

Egg-free strawberry yoghurt ice cream — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the products in grams; the stated weight refers to the part intended for use.

  • Strawberries300 gWeight of fruit after removing stalks.
  • Plain yoghurt 2%200 g
  • Sweet cream 30%100 gSweet liquid cream 30%, suitable for whipping.
  • White sugar30 g
  • Lemon juice10 g

Preparation

  1. Wash the strawberries, remove their stalks and only then weigh 300 g of fruit. Set aside 50 g of this amount and chop finely.
  2. Blend the remaining 250 g strawberries with the sugar and lemon juice. Stir the yoghurt into the fruit purée.
  3. Whip the chilled sweet cream to soft peaks. Gently fold into the yoghurt and fruit mixture and add the reserved strawberry pieces.
  4. Transfer the mixture to a shallow lidded container. Freeze for approximately four hours, stirring after about one hour and again after two hours to reduce the formation of large ice crystals.
  5. Allow the dessert to soften slightly before serving until it can be scooped. Divide into four equal servings.

The timings in the steps are approximate. Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not yet been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not yet been tested in a kitchen trial. The illustration shows a serving suggestion.