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Recipes
White chocolate yoghurt blueberry ice cream

White chocolate yoghurt blueberry ice cream

Difficulty

Low

Time

25 min

Author

Ingredients

Servings: 8

Makes:

300 ml double cream
300 ml full fat yoghurt
250 grams sugar
250 ml milk
200 grams white chocolate
200 grams blueberries
1 tbsp. maple syrup
2 tbsp. water

Instructions

STEP 1/6

Pour the milk into a saucepan and bring to boil. Then remove from the heat and add the white chocolate. Mix well and leave to cool.

STEP 2/6

Whisk the cream and sugar in a bowl using your Braun MQ 10 whisk accessory until soft peaks form when the whisk is removed. Then stir in the yoghurt and the chocolate milk. Whisk until well combined.

STEP 3/6

Pour into an airtight container, cover with a lid or cling film and freeze for at least 6 hours, preferably overnight, until firm.

STEP 4/6

Remove the ice cream from the freezer, cut into chunks and blend in your Braun MQ 40 blender accessory until smooth and creamy. Return to the plastic container, cover with the lid and return to the freezer until required.

STEP 5/6

For serving, place the blueberries, maple syrup and water in a saucepan and bring to boil. Mix well and remove from the heat.

STEP 6/6

Form scoops of ice cream and place them into bowls, add a large spoonful of blueberries on top and serve immediately.

The ice cream can be prepared and frozen up to one week ahead of time.
This recipe was prepared using Braun’s MultiQuick hand blender with its MQ 10 whisk accessory and MQ 40 chopper/blender accessory. The accessories are included in the following series:

Back to homepage
Recipes
White chocolate yoghurt blueberry ice cream

White chocolate yoghurt blueberry ice cream

Show me the recipe

Difficulty

Low

Time

25 min

Author

Show me the recipe

Servings:8

Makes:

Ingredients

300 ml double cream
300 ml full fat yoghurt
250 grams sugar
250 ml milk
200 grams white chocolate
200 grams blueberries
1 tbsp. maple syrup
2 tbsp. water

Instructions

STEP 1/6

Pour the milk into a saucepan and bring to boil. Then remove from the heat and add the white chocolate. Mix well and leave to cool.

STEP 2/6

Whisk the cream and sugar in a bowl using your Braun MQ 10 whisk accessory until soft peaks form when the whisk is removed. Then stir in the yoghurt and the chocolate milk. Whisk until well combined.

STEP 3/6

Pour into an airtight container, cover with a lid or cling film and freeze for at least 6 hours, preferably overnight, until firm.

STEP 4/6

STEP 5/6

For serving, place the blueberries, maple syrup and water in a saucepan and bring to boil. Mix well and remove from the heat.

STEP 6/6

Form scoops of ice cream and place them into bowls, add a large spoonful of blueberries on top and serve immediately.

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White chocolate yoghurt blueberry ice cream

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

White chocolate yoghurt blueberry ice cream

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

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Food preparation

Breakfast

Ironing

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White chocolate yoghurt blueberry ice cream

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

White chocolate yoghurt blueberry ice cream

Ingredients

Instructions

STEP 1/6

STEP 2/6

STEP 3/6

STEP 4/6

STEP 5/6

STEP 6/6

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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