BYI4The climate in Mexico has changed radically in recent weeks; it is very hot, it seem as if we were in spring. So I decided it was time to get the ice cream machine. I love ice cream, especially if they are made with fresh fruits instead of cream.

BYI3Berries are one of my favorite fruits. I think that, with all the nutritional properties allotted to them, it is always a good idea to include them in our diet in large quantities. I’m always excited when I find berries at a good price, because that means that I’ll surely buy them! It doesn’t matter if I don’t have a recipe in my head for them, I will always find one or I will have them with some natural yogurt. And that was exactly the inspiration behind this recipe. BYI2For some time, I had wanted to try a homemade yogurt ice cream. I had once tried a retail version from a store that supposedly sells all things “natural”, and that is very famous for its frozen yogurt, but I don’t like their ice cream, it tastes artificial. So I decided to try my own version using Greek yogurt and blackberries. BYI1But I didn’t want it to be an ice cream with only one color (I know, I am a bit picky). I wanted it to be different and to have two colors, so everyone could appreciate its ingredients. Some time ago I had tried to make a swirl ice cream, but I mixed the sauce at the end while in the ice cream machine, I ended up with a one color ice cream. I started researching and discovered the secret to making swirled ice creams: do not add the fruit/caramel mixture to the ice cream machine, scoop it when you are filling the storage container. This way every time you take a spoonful, the pattern will appear in the ice cream scoop.

The Greek yogurt, plus the combination of blackberry and lime juice, adds a touch off tartness that tastes really well. This ice cream is the perfect ending for a light lunch on a hot day.

 

Blackberry Swirl Yogurt Ice cream
Yields 1
Print
Total Time
40 min
Total Time
40 min
For the blackberry sauce
  1. 265 gr (9.35 oz) blackberries
  2. 83 gr (2.93 oz) sugar
  3. 2 tablespoon fresh lime juice
  4. 1 teaspoon vanilla extract
For the yogurt ice cream
  1. 2 cups plain Greek yogurt
  2. 83 gr (2.93 oz) sugar
  3. 1 teaspoon vanilla extract
For the blackberry sauce
  1. In a medium saucepan over medium heat, place the blackberries, sugar and lime juice. Cook until the sugar is completely dissolved and the liquids have been released, 8 minutes. Remove from heat. Add the vanilla extract. Using a fork, crush the berries keeping some intact. Let chill at room temperature.
For the yogurt ice cream
  1. In a medium bowl, mix the Greek yogurt, sugar and vanilla until the sugar is completely dissolved.
  2. Pour into the ice cream maker. Follow the manufacturer instructions.
  3. To create the swirled pattern, once the yogurt ice cream is done, scoop 1/3 of the yogurt ice cream in the bottom of an air-tight container, then scoop half of the blackberry sauce. Top the sauce woth another 1/3 of ice cream and then the rest of the blackberry sauce. End with the remaining ice cream. Cover and freeze it. I think it tastes better if you leave it 24 hours before eating.
  4. Before serving, place in the refrigerator for 30 minutes so it can soften.
  5. Enjoy!
Sweet Cannela https://www.sweetcannela.com/

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