Strawberry Yoghurt Ice Cream

  • 320 milliliters yoghurt (creamy like Chobani or Greek yoghurt)
  • 200 milliliters full fat thickened cream
  • 50 grams castor sugar
  • 110 milliliters strawberry juice / syrup
  • 15 milliliters lemon juice
  • ½ teaspoons salt
    Important: Place the freezer bowl in the freezer for at least 12 hours prior to preparing your ice cream mixture.
  1. Whisk cream until it starts to hold together and is thick but still pourable.

  2. Whisk together all remaining ingredients and fold in the cream.

  3. Cool down to 5-10˚C in the fridge or in a ice bath for speed.

  4. Set time to 20 minutes and press power button on.

  5. Pour mixture into chute.

  6. Either eat immediately or transfer to an airtight container and freeze for 1-2 hours for a firmer texture.