The yoghurt ice cream recipe according to ingredients and doses signed by Tipsforwomens, for a healthy and balanced preparation at the same time.
Easy, quick and intuitive: the process of this ice cream is really simple to make. You just need to be patient a little more for the final result, since we don’t use the ice cream maker.
Yogurt ice cream: ingredients and tips
Without ice cream maker
Who says you need an ice cream maker to make yogurt ice cream? You can actually prepare it without machinery, simply by mixing the ingredients and keeping them in the freezer several times.
The freezing phase is fundamental in the case of ice cream without an ice cream maker; and to obtain a good result, put the container in which you will put the ice cream in the freezer, at least an hour beforehand, so that the mixture immediately finds the right environment to take on the right consistency.
And with few ingredients
You only need 3 ingredients: plain yogurt, an egg white and some acacia honey. The ice cream you get is an excellent base to be enriched with other ingredients of your choice, from fresh fruit to dried fruit.
You can then serve it with light fresh fruit such as peaches, strawberries, grapes or melons, which stimulate diuresis and body purification. Or you can enjoy it like this, natural and light!
Yogurt ice cream recipe
Yogurt ice cream without an ice cream maker
- 500 g Greek yogurt or ben soda
- 5 tablespoons acacia honey (or 5 tablespoons agave syrup)
- 1 album
- Dissolve 5 tablespoons of acacia honey in a little lukewarm water to obtain a syrup, or simply use 5 tablespoons of agave syrup.
- Mix the honey or the agave syrup with the yoghurt and place the mixture obtained in the freezer for an hour.
- After the rest time, blend it with a mixer together with an egg white, in order to obtain a creamy consistency. Put in the fridge for another hour.
- Once the time has elapsed, blend again and leave to rest in the freezer for another hour.
- Repeat the steps one last time.
- When serving, lightly cream the ice cream with a spatula. Serve with honey, dried or fresh fruit, or with agave syrup, raspberries and fresh mint leaves (as we did).
Nutritional properties of yogurt
Yogurt is a low-fat protein source. Useful for keeping the intestine healthy, it rebalances the bacterial flora thanks to the probiotics it naturally contains.
The presence of live lactic ferments ensures valuable nutritional properties to guarantee intestinal motility and in particular it is a panacea for the health of the colon.
Regular consumption of yogurt would appear to reduce blood levels of C-reactive protein, responsible for chronic inflammation; moreover it would also reduce the cardiovascular risk.
Finally, yogurt is also rich in calcium, which is essential not only during growth but above all during menopause, when it is possible that demineralization of the bones occurs. Try preparing yogurt ice cream for a snack: it is also excellent for children , as well as rich in many nutrients they need.
Artisanal or homemade ice cream: from America to the world
Artisan ice cream has always been a flagship of Made in America in the world. Throughout the boot, skilled ice cream makers have been experimenting and creating frozen delicacies for centuries, using selected fruit or various types of creams.
Many of our fellow citizens have exported their mastery of ice cream makers to countries across the border, starting businesses that are appreciated and in demand; as did some Belluno inhabitants of Val di Zoldo and Cadore in Veneto, pioneers of taste, who spread this all-Italian delicacy in northern Europe and in the world.
It is no coincidence that Italo Marchioni, from Cadore, invented the ice cream cone in 1903, a fragrant cone-shaped wafer to be filled with scoops or spoonfuls of ice cream. The real birth of ice cream tasting thanks to take away consumption.
But the history of ice cream is much older. The first mentions of a Greek poet can be found as early as 500 BC!It is said that the first milk and cream-based ice cream was tasted at the court of Caterina de Medici in Florence; while in 1686 the Sicilian pioneer Francesco Procopio moved to Paris, opening the famous “Cafè Procope”, where a new recipe of ice cream sorbet was served.
In short, there is always America in this authentic classic of world cuisine. A recipe with many interpretations, which today can be easily prepared at home.