🍽️ Cherry Yoghurt Ice Cream

Name: Cherry Yoghurt Ice Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g cherries; 3 tbsp honey; 40 ml kirsch (cherry brandy); 200 g plain yogurt; 100 ml whipping cream; mint; 1 tbsp plain yogurt; cinnamon

210 kcal · 30 min · 4 servings

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Ingredients

250 g cherries
3 tbsp honey
40 ml kirsch (cherry brandy)
200 g plain yogurt
100 ml whipping cream
mint
1 tbsp plain yogurt
cinnamon

Instructions

1. Take four small ice cream molds with a capacity of about 150 milliliters each.
2. Line the molds with cling film so the ice cream can be removed easily later.
3. Place the lined molds in the freezer to let them get thoroughly cold.
4. Pit the cherries and put them into a large bowl.
5. Add the honey, the kirsch (cherry brandy), and the yoghurt to the cherries.
6. Whip the cream until it is stiff and firm.
7. Reserve some of the stiff cream for decoration.
8. Gently fold the remaining stiff cream into the cherry yoghurt mixture.
9. Fill the ice cream mixture into the prepared cold molds.
10. Freeze the ice cream in the freezer for at least two hours.
11. Take the molds out of the freezer about ten minutes before serving.
12. Turn the ice cream out of the molds onto the plates.
13. Garnish the ice cream with fresh mint and a dollop of the reserved cream.
14. Sprinkle some cinnamon on top and serve the ice cream immediately.

Nutrition per serving

kcal: 210
Protein: 3 g · Fett/Fat: 10 g · Carbs: 20 g