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🍰 Light Yogurt Ice Cream with Honey

495 kcal · 30 min · 4 servings

Ingredients

• 100 g walnuts
• 3 tbsp honey
• 500 g Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp powdered sugar from cane sugar
• 150 ml whipping cream (at least 30% fat content)

Instructions

1. 1. Roughly chop the nuts.
2. 2. Heat one tablespoon of honey in a pot until it caramelizes.
3. 3. Add the chopped nuts to the caramelized honey.
4. 4. Stir the nuts briefly with the honey.
5. 5. Spread the mixture onto a baking sheet lined with baking paper.
6. 6. Let the nut-honey mixture cool down completely.
7. 7. Roughly chop the cooled nut mixture again.
8. 8. Mix the yogurt with the lemon juice and the powdered sugar.
9. 9. Whip the cream until stiff.
10. 10. Gently fold the whipped cream into the yogurt mixture gradually.
11. 11. Stir the roughly chopped candied nut pieces into the yogurt-cream mixture.
12. 12. Pour the mixture into a pre-chilled container.
13. 13. Smooth the surface of the mixture.
14. 14. Freeze the ice cream for at least four hours.
15. 15. Stir the mixture occasionally with a spoon during the first hour.
16. 16. Scoop balls out of the frozen yogurt ice cream.
17. 17. Arrange the ice cream balls in dessert bowls.
18. 18. Drizzle the finished ice cream with liquid honey.
19. 19. Serve the dessert.

Nutrition per serving

• kcal: 495
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 21 g