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🍰 Passion Fruit Basil Cherry Ice Cream

242 kcal · 30 min · 4 servings

Ingredients

• 2 g locust bean gum (2 measuring spoons)
• 50 g sugar
• 400 g low-fat quark
• 175 g sour cherries (jar; drained weight)
• 80 ml mango-passion fruit smoothie (ready-made product)
• 4 sprigs basil
• 150 g yogurt (3.5% fat)
• 4 chocolate-coated waffles (ready-made product)
• 2 sprigs lemon balm (to taste)

Instructions

1. 1. Whisk locust bean gum, sugar, and quark in a bowl.
2. 2. Divide the quark mixture into three equal portions.
3. 3. Drain the sour cherries in a sieve.
4. 4. Puree half of the drained cherries.
5. 5. Stir the cherry puree into the first portion of the quark mixture.
6. 6. Stir the mango-passion fruit smoothie into the second portion of the quark mixture.
7. 7. Wash the basil and shake it dry.
8. 8. Pluck the basil leaves from the stems.
9. 9. Finely chop the basil leaves.
10. 10. Whisk the chopped basil with 70 grams of yogurt.
11. 11. Stir the basil-yogurt mixture into the third portion of the quark mixture.
12. 12. Fill each of the three quark varieties into a small freezer-safe bowl.
13. 13. Cover the bowls with cling film.
14. 14. Freeze the ice cream bases in the freezer for about 2 hours.
15. 15. Stir the ice cream bases with a hand blender about every 30 minutes.
16. 16. Let the finished ice cream thaw slightly in the refrigerator.
17. 17. Stir the ice cream once briefly with a hand blender.
18. 18. Form 4 scoops from each variety using an ice cream scoop.
19. 19. Distribute the ice cream scoops onto 4 glasses.
20. 20. Add the remaining cherries, yogurt, and waffles.
21. 21. Garnish the ice cream with lemon balm as desired.
22. 22. Serve the ice cream immediately.

Nutrition per serving

• kcal: 242
• Protein: 16 g · Fett/Fat: 4 g · Carbs: 32 g