The theme for Little Thumbs Up event this month is yoghurt and I see so many yoghurt ice cream submissions that I was itching to make some! Weather here is getting really hot (can get up to 40C!) so a scoop of ice cream, especially a healthy one, can never hurt.
I think everyone’s recipe is pretty similar – yoghurt, sweetener and fruits with some using ice cream machine and some don’t. I made a small portion as I was afraid X won’t like the tangy ice cream and used a high fruits to yoghurt ratio. For the sweetener, I used honey to eliminate any presence of crunchy sugar crystals. As my ice cream machine had broken down (super upset over it), I decided to skip the manual churning process and simply throw it into the freezer.
And the resulting ice cream is soooo good! It’s tangy, sweet and so refreshing in this about-to-become-summer heat. The texture may not be as good as churned ice cream but I didn’t taste any huge ice crystals in the ice cream so I guess it’s a blessing. I served it with a piece of flaky puff pastry and oh, too delicious to not have one more scoop! My only disappointment is that I couldn’t capture the ice cream better, they are melting too fast and begging to be eaten, so… oops!
Step-by-Step Photos
1) Place yoghurt, honey and strawberries in a mixing bowl.
2) Blend with an immersion blender, scrapping the sides and the bottom of the bowl frequently with a rubber spatula. Alternatively, you can use a food processor to blend everything together.
3) Transfer to a container and freeze!
4) Hurry, eat them now!
This post is linked to the event Little Thumbs Up May 2015: (YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai.
No-Churn Strawberry Yoghurt Ice Cream with Puff Pastry
INGREDIENTS
- 1/2 cup plain Greek yoghurt
- 2 to 3 tablespoons honey
- About 2 cups frozen strawberries
- Puff pastry
- Caster sugar
INSTRUCTIONS
- Using an immersion blender, blend all the ingredients together, stopping and stirring frequently with a spatula so that everything is blended together. Alternatively, use a food processor to process all the ingredients together. Transfer the ice cream to a container and freeze for at least 4 hours.
- Preheat oven to 200C / 400F. Sprinkle caster sugar on a baking sheet, lay the puff pastry on top and sprinkle with more caster sugar. Bake for 15 to 20 minutes until puffed and crispy. Let cool before serving with ice cream.
Cheryl - Bakingtaitai 烘焙太太 says
Hi Jasline, the weather is getting really warm and I am yearning to eat ice-cream daily! Yours look so refreshingly good and thanks for sharing it with LTU yogurt event.
Jasline N. says
Hi Cheryl! Thank you for choosing such a great theme! 🙂
Zoe (@bake4happykids) says
Hi Jasline,
I must tell you that living in the opposite side of the world is torturing!!! Your bright coloured strawberry frozen yogurt is so cheerful but the weather outside my window is so gloomy!!! Hmmm…
Zoe
Jasline N. says
Haha, but eating ice cream on a cold day can be very shiok too!
SavoringTime IntheKitchen says
It looks just luscious on that puff pastry! What a wonderful idea for strawberry season!
Jasline N. says
Thanks Susan! Now that stone fruits season is coming, I can’t wait to freeze some peaches to make peach yoghurt ice cream!
Bam's Kitchen says
Jasline this looks so good I have featured it as a dessert on my latest post! Did you see that? I think in my next assignment I want to be your next door neighbour so I can be your sweet QA analyst! Pinning and Sharing, of course!
Jasline N. says
Hi Bobbi, thank you so much for featuring it! I was too engrossed with your recipe to notice the feature. Oh I can’t wait for you to come over and be my neighbour, we’d have so much fun!
dedy oktavianus pardede says
awesome, loving to try this no turning ice cream recipe…
Jasline N. says
Thanks Dedy! I’m sure you will jazz it up restaurant style if you made this!
Barbara Bamber | justasmidgen says
I love that you’ve made ice cream like this, so simple and quick, no machine to clean up too! It’s pretty and pink, just the color I love:D
Jasline N. says
Thank you so much Barbara, it is great to make them now that the weather is getting hotter!
Tanu sree says
Strawberries and Yogurt … this one is definitely going to get two Thumbs up from my son..It is so easy to make and looks so great !!
Jasline N. says
Hi Tanusree, thank you!
tt says
Hi Jasline! This is my first time visiting your wonderful blog. Simply love all your beautiful photos and being inspired by all your good efforts in making up such a great site to visit! ^^
Jasline N. says
Hi TT, thank you so much for visiting, and I’m really happy to know that you have enjoyed your stay here at my blog, off to check out your blog too! 😉
tt says
Ya, I like the clean layout of your blog, and your step-by-step photos would definitely be helpful and make our life much easier! ^0^
Liz Berg says
I can’t wait to try a no-churn ice cream. Your strawberry version looks fabulous!!!
Jasline N. says
Thank you Liz! It’s tangy and very refreshing, perfect for summer!