Preparation time: ~5 minutes
Calories: ~130 per serving
Happy Sunday everyone. I feel like it’s a bit wrong to post this recipe when you see the weather we’re having here right now. Once again it’s raining hard, and we even had a thunderstorm earlier, but, well, I can’t control the weather and so this is what I’ll be posting today. An ex-girlfriend of mine once thought I was insane when I professed a desire to eat ice-cream in December. Her reaction astonished me because as a Brit, I’d never associated ice-cream explicitly with summer-time. Sun, rain, snow – we’re happy with what we get in England usually and we’ll merrily go about our lives regardless of the weather, so if I want an ice-cream in December… well, you can be damn well sure that I’m going to eat an ice-cream in December. And yes – I’ll stand under my umbrella in the pouring rain eating it too, as freezing winds whip up leaves all around me! Ah… England! 😀
Before I get to the post of today though, I’ll tell you all about a restaurant I went to last night in Paris. We decided to go somewhere a little different and actually went to a place called Les Pâtes Vivantes – a Chinese restaurant where they actually make the noodles in front of you. The dining experience is punctuated by periodic bangs as the chef slams the noodles, stretched out between his hands, onto the counter-top in order to make them longer. A lot of fun to watch while waiting for your food! The menu in general is good and an enormous bowl of the hand-made noodles with big juicy shrimps, or stir-fried with vegetables and so forth is very reasonably priced, as well as being a good experience. They actually have two locations – one in the 9th arrondissement, and I guess this one proved popular because they then opened the second, in the 5th arrondissement.
On the off-chance you find yourself in Paris sometime, I’d recommend it – heck, even David Lebovitz gives it a favourable review. The one down side? Some might argue this is a pretty major flaw, but – perhaps they were having an off night or were short-staffed, or perhaps this is just “how it is”, but they didn’t time the preparation of the main courses at all well. There is one guy making the noodles, and he seems to prepare all the noodle based dishes too. My wife received her bowl quite quickly and waited. She waited, and waited, and waited, and meanwhile other people were being served their noodle bowls, so we encouraged my wife to start, lest her food be cold. Finally they came over with another bowl – the food for our friend. Then we waited, and waited some more, while other people were receiving their food again. By the time my wife was pretty much done with hers, they then came out with my dinner. Wonderful, I’m so glad we could have this opportunity to sit down and enjoy a meal together! Well, actually, we did enjoy a meal together because I stole my wife’s noodles, but it’s still hardly an ideal situation. I would have thought that at least making an effort to serve the meals to your groups of customers at roughly the same time should be one of the very core goals of a restaurant, no? Apparently not here. Still, the food was pretty good for the price, it was a good experience and the waiter we had was very cheery so give it a look if you have a chance.
Anyway, on to today’s post. Despite the fact that it’s belting it down with rain right now, it has actually been quite hot and humid recently and I decided to make this, which my wife actually told me about. No messing about with ice-cream machines and piles of different ingredients. This has just 4 simple ingredients and the end result is a very smooth, soft ice-cream. If you want it a little more solid still you can return it to the freezer for another 30 minutes or so, but as long as you work quickly when making it, it should be absolutely fine. Excuse my photos today – I just could not make the stuff look good – oh well!
Instant Blueberry “Ice-Cream”
[learn_more caption=”Video Recipe”]
- 125g Frozen Blueberries
- 100ml Turkish or Greek Yoghurt
- 2 tbsps Icing Sugar
- 1 tsp Vanilla Sugar
You’ll also need
- A Food Processor
- In your Food Processor, place the yoghurt, icing sugar and vanilla sugar. At the very last moment, add the blueberries, so they will be as cold as possible.
- Blitz on high speed until the blueberries are broken down and the yoghurt has taken on a thick, ice-cream-like consistency.
- You’re done. Serve into bowls. If you want the ice-cream to be a little thicker, place into the freezer for another half an hour or so before enjoying!
Sweet and simple! Yup, I’ve had the pleasure of experiencing London weather for a while and if I’d have waited for nice weather to eat ice cream, I’d probably be a totally deprived child 😀 Kidding!
I guess all that waiting made the noodles taste better as you’re probably ravenous by the time it arrives. Trick of the trade 🙂
Hi Ping, definitely sweet and very simple – the best kind of dishes for when it’s warm 🙂
I can’t say the waiting made it taste better, lol – I came away from the restaurant wishing I’d ordered my wife’s dish, but my long awaited one wasn’t bad.
Hotly Spiced says
Well I like soft looking ice cream so this blueberry ice cream is perfect for me. So sorry the weather hasn’t been better; with the early start to spring I thought you were in for an awesome season. Shame it’s taking so long to appear xx
Hi Charlie – to be fair, I actually enjoy rain… I find it very cheery. Something about walking along darkening streets with rain lashing down around you… fills me with happiness 😀
Eva kitcheninspirations.wordpress.com says
HI Charles, we have the exact same problem with ALL Asian restaurants in Toronto. I usually order sushi, or a noodle bowl of some sort and it ALWAYS comes out first. Then poor old JT sits and waits. Fortunately, sushi is already cold and the noodle bowls are usually way to hot to eat when they first come out so it’s OK for me. But talk about an exercise in restraint!
I have to agree with your ex-gf, ice cream is for summer! And it is such a treat. I love your frozen BB greek yogurt recipe, I can attest that it works very well with non-fat yogurt too! Delicious! I have yet to try this idea with other frozen fruit, but I believe the result would be the same.
And the photos are perfect! They totally conveyed the creaminess and deliciousness of the recipe and isn’t that what it’s all about? Hope you have a great Sunday, what ever is left of it anyway.
Thanks Eva, you’re too kind. If the photo makes you think of creamy deliciousness then that’s good enough for me 😀
I can imagine this would work really well with blackberries, and probably raspberries. Strawberries I’m not so sure about, since they’re a fair bit larger!
It’s just so annoying, and I’m surprised your sushi sometimes comes out first… doesn’t that require some cutting and preparation… would seem more time-consuming then some other things, though maybe not. In any case – if I have something hot, jeez – I’d rather they stick it under a heat lamp until the other peoples’ food are ready. Grumble grumble.
[email protected] says
Hello Charles, I can imagine how you felt about having the food delivered not at the same time. What`s the point of having meal outside together with our family/friends then, right?
Your blueberry ice cream looks fantastic! It looks like soft frozen yoghurt and the color is very appealing!
Hi Arudhi – it was really annoying, and then of course you have the moments of “ah, ah, this is it, this is it” when a waiter walks past with bowls of noodles…. just to end up being disappointed 🙁
Green Dragonette says
What an excellent idea for instant ice-cream! I’m thinking now of trying this out with the raspberries I have lurking in the freezer…
Hi GD – I never tried it with other berries except blueberries. Please let me know how it turns out with raspberries if you try it… I would guess it would be wonderful too!
Hyosun Ro says
I make Greek yogurt ice cream with fresh berries and run it through the ice cream machine. Next time, I’ll try your quick method – use the frozen berries with no machine. Thanks for the great tip!
Hi Hyosun – it’s a real time-saver, though it depends how firm you like your ice-cream. This still had a scoopable consistency, but only just, so you may still find your method better.
Sharyn Dimmick says
Good to hear about Les Pates Vivantes — I’ll be in Paris next month for several days and can use dining recommendations (especially ones that won’t break the bank). Your “ice cream” looks lovely. Not having a food processor, I suppose I could mix it up in a blender and chill it down in an ice cream maker!
If you like Chinese food, I would recommend Chinatown, metro station “Tolbiac”. When you come out of the metro, walk down in the direction of all the chinese stores… you’ll quickly find a lot of decent, fair-priced restaurants. My favourite place is the place here. It looks garish and tacky and nowhere near as nice as some other places, but the owners are so friendly and kind – not like some other places who really seem to see customers as an inconvenience. Order their “Soupe tonkinoise normale” (it’s their Pho). It’s about €6.50 for a huge bowl and so delicious!
Sharyn Dimmick says
Thanks so much, Charles. I like all Asian cuisines except Japanese and I love big bowls of soup and noodles in particular. I’d be happy for dining suggestions of all sorts (I haven’t been to Paris in twenty years). You could even point me at old blog posts of yours if you described enticing places.
There are several great Japanese noodle dishes … miso soup, soba noodles in a peanut butter sauce, for example. Start small. 🙂
Hi Sharyn, I haven’t really spoken much about restaurants before to be honest. It’s too bad you’re not a fan of Japanese – the area around rue St. Anne (metro: Pyramides) has a lot of fantastic Japanese restaurants… delicious noodle dishes – ramen, udon etc!
42 rue Blomet (metro Vaugirard) there is a delicious Korean barbecue place, but unless you go for lunch you really need to reserve a table and most of their barbecue meat menus are served for 2 people+… not sure if you’ll be with anyone.
Now that you mention good restaurants you really put me on the spot… I’m wondering where I normally go now, haha.
The *best* Chinese place I know is “La Céleste Gourmand” – 8 Rue Tâcherie, metro Hotel de Ville. The staff can be a bit brusque at times but the food… oh my God. If you go there, make sure you order the more authentic sounding stuff… don’t choose boring junk like “spring rolls”… go for things like fried aubergine and garlic, cabbage hotpot, tofu and cucumber etc… it’s amazing.
Mmmm, that looks nice. Will try that! Yes, ice- cream eating outside of summer is considered weird here in China too. I was told off by an old lady at a bus- stop for letting my daughter have an ice- cream in February. Ha ha! Your recipe looks quite healthy.
Hi Clare, I wouldn’t say it’s unhealthy – of course, it can be made more healthy by using low-fat or fat-free yoghurt, but that kind of takes the fun out of things! 🙂
Having three dinners served at such intervals would make the experience one I’d be hesitant to repeat but I’m glad you and your wife adapted and still had a pleasant outing. The yogurt ice cream sounds quite tasty and refreshing.
Our weather has also been quite changeable lately. Two days of heat and humidity (on Wed and Thurs) where you wanted to wear shorts to work followed by 3 chilly days where you want to bundle up in sweaters. This global warming is a challenge to deal with on a daily basis. I wanted to barbeque today but we’ll see what the weather brings this afternoon. Maybe snow.
Hi A_Boleyn – yeah, it certainly puts a damper on the evening, that’s for sure! I think I’ll be going back – if only because I want to explore their menu. At least I can see if that serving is a regular thing then!
Speaking of snow, it was snowing just a few days ago in northern Sweden… even for Sweden, that’s pretty rare!
What are you talking about??? This dessert looks absolutely luscious!
If there is something I really hate about restaurants is when they don’t bring the same courses to everyone at the same time. It has happened to me very rarely, but from friends’ opinions or internet sources I noticed it’s always “regular” behaviour in certain places, so I would never come back to a restaurant like this. Luckily it has never happened to me in my city. I had no idea there was a Turkish yogurt…
Ha, thanks Sissi, you’re too kind! 🙂 I think we’re all our own worst critics! As I mentioned to A_Boleyn, I think I will go back – I want to explore the menu a bit more, plus they have some good vegetarian courses, which makes going there with my parents easy, since my mother is a veggie! I will be able to see if their serving ineptitude is a regular thing!
As for Turkish yoghurt – yeah… I just had a quick check and couldn’t really find out what the difference is… if I remember correctly, I think turkish yoghurt is even more thick and creamy than greek yoghurt, or maybe it’s vice versa?! I never see Turkish yoghurt for sale in France, but it’s very common in England and Sweden (it makes a very superior tzatziki!!). There was an article in the news a year ago or so about a guy who was very angry because his image was being used by a Swedish dairy to market Turkish yoghurt, while this guy was in fact Greek… article is here 😀
Laura (Tutti Dolci) says
I love it, what a quick way to have a refreshing treat! Blueberry ice cream is one of my favorites.
The Chinese restaurant sounds delicious too. I spent time in China a few years ago and the very first meal I had was a bowl of hand-made noodles in an aromatic beef broth. They were tender, chewy, and absolutely delicious!
Hi Laura, I visited my sister in China 11 year ago or so too (wow, that makes me feel OLD!) and one of the first meals I had was something similar, with shredded pork inside and some leafy vegetable… possibly pak choi… It was delicious… I always remember the flavours!
Melissa Placzek says
this is awesome! can’t wait to try it! blueberry is my hubby’s favorite 🙂
Thanks Meliss – let me know how it goes 🙂
Melissa Placzek says
I definitely will! I think we’re going to try this over the weekend 🙂
I’ve done this before with raspberries and other fruits..Once you try a yoghurt-based recipe, it’s quite hard to go back for a very sweet industry-made ice-cream..
I love your photos by the way…They really look good and make me want one bowl now..
Hi Nada – I’ve only tried it with blueberries so far… I want to try blackberries and raspberries next… mm, maybe blackcurrants too, I bet that would be amazing!
I hate when that happens to me at a restuarant. Maybe they had a late start with making certain meals and feel behind. If I’m ever in Paris, I’ll be sure to check out this Asian restuarant.
This blueberry ice cream is divine! I love the simple ingredients, esp Greek yogurt….it has a nice thick consistency!
Hi Lisa, if you ever come to Paris I’ll tell you the location of the best Chinese restaurant I ever experienced outside of China! As long as you order from their separate menu sheet, and not the main one, the food is out of this world good!
I love eating ice cream on chilly whether, I just top it with hot chocolate then to give the extra comforting touch. This blueberry ice creams looks sensational! 🙂
Haha, I remember one winter’s day when it was driving it down outside with rain or sleet or something – I went across the road from my office and bought a McDonalds hot caramel sauce sundae… The hot sauce totally balances out the ice-cream, right?! 😀
This blueberry ice cream looks great! I love that it’s its so simple and easy to make. Blueberries are among my favourite berries so will definitely have to give this a go. I hate it when restaurants don’t serve the whole group at once. I suppose it’s worth it if the food really is that good 🙂
Thanks BA – really simple to make! I do recommend it 🙂
I wouldn’t say the food at the restaurant was “really that good”. I’d go back, for sure, but I did end up wishing I’d ordered my wife’s food and not mine, lol 😀
Barb @ Profiteroles & Ponytails says
This looks like an easy and fun thing to make with the girls. I’m adding it to the list of things to make. Although I’m making those chick peas first….hopefully this week!
Hi Barb – it’s really simple, and there’s no waiting around for the fruits of one’s labours either… it’s literally blend, eat. Do let me know how you get on with the chickpeas! 🙂
Barb @ Profiteroles & Ponytails says
Actually, I made the chick peas on Sunday night and really liked them Charles. I adjusted the recipe slightly, using the smoked paprika since it had been a hit with the girls on the nuts a couple weeks back. I’m thinking about doing a post in the next couple weeks on school-friendly snacks and profiling these chick peas. I hoping that you don’t mind if I link back to you on this? Please let me know.
Aaah, wonderful! I’m glad you enjoyed it – of course I don’t mind ^^ Please spread the word of the wonderful chickpeas, and a link to me is always an honour! 😀
Chica Andaluza says
Lovely recipe – so fresh, tasty and quick! The restaurant sounds like most of the typical Spanish family run ones here. I used to wait until we were both served but usually there´s one cook serving 40 or so diners so your food comes out when it´s ready. Not ideal, but at least the food is always freshly cooked!
Hi Chica – do they at least try to group tables together, because that wouldn’t be so bad, but when one person gets their food and then there’s people carrying similar dishes to what you’ve ordered to other tables all over the restaurant… that’s a bit hard to swallow. It means he made my wife’s food and then just started working on someone elses’ order… :s
Chica Andaluza says
Well, I went out with Big Man recently and he had finished his main course and mine still hadn´t appeared….it was a little more unusual though, I think they do typically try to work on one table at a time!
Yeah, I mean, I don’t mind the odd occurrence of course, especially not in restaurants you know well and enjoy I guess, but in places you never tried before… well, if does give a bit of a bad impression!
Karen (Back Road Journal) says
Your blueberry ice cream has such a lovely color. My husband and I have sat in the car with coats on eating ice cream from an ice cream stand on a cold day. We are like you…if we want ice cream we don’t care what the weather is like.
Haha, I’ve done that before – to be honest, ice-cream stands set up next to a beach in a howling gale is a pretty standard sight in England 😀
Ugh! I hate dining in a restaurant of any kind where all the diner’s food doesn’t come at the same time. That experience has resulted in my never returning to some places.
I’m with you, Charles…ice cream any time of the year works for me! 🙂 I love the simplicity of this recipe and the fact that you use frozen blueberries, so you really can have it any time. And I was thinking how lovely your ice cream looks in those fantastic bowls…not that you couldn’t get a good shot!
Thanks Betsy – I love those little bowls of mine… my sister sent them to me from China – I find them so pretty 🙂 I think I’ll be experimenting with raspberries next for this ice-cream! 🙂
You have just made Miss A’s day. I told her about your recipe for instant blueberry ice cream and she said, “Can I have it?” Then she paused and said, “Can you go make it?” LOL. Looks like I’ll be making ice cream this week. 🙂 And you seem to be having the same weather as us…humid and today it was raining all day. Fortunately we got a momentary break to do our Mongolian recipe. I was getting nervous there for a while and I didn’t have a plan B!
The restaurant you went to reminds me of a Japanese place we went to recently with the kids. They prepare the food in front of you, do a fun knife and fire show. Mr. N was in awe and totally loving it. Miss A on the other hand, once the guy lit the surface on fire, she jumped back about five feet and didn’t move until he left. We had to reassure her that he was all done and not coming back before she would sit to eat again. A few months later and she of course remembers this scene very differently and would like to go back. LOL!
Haha Kristy – so, did you perform your motherly duties and provide your dear daughter with ice-cream?
I’d LOVE to go to a Japanese place like that. Maybe it’s an American thing – I see them in movies and tv shows and I always think “damn, that looks like a fun eating experience”…. never seen anything like that here…. 🙁
Looking forward to seeing your Mongolian recipe – I’ll head over after this to see if it’s up yet… maybe not, but hope springs eternal! 🙂
Norma Chang says
Glad you enjoyed the “la mian (or mien)”. “La” means pull or stretch, “mian” means noodles.
Your ice cream looks so creamy, I have blueberries in the freezer and yogurt in the fridge, the problem is I hate cleaning the food processor.
Hi Norma – thanks for the lesson – I love learning things like this… it’s a really delicious dish… I’d love to know how to make it!
Food processors are easy to clean, come on – blade comes out – fill it all with hot soapy water and then just rinse it off, job done! 😀
Yudith @ Blissfully Delicious says
I made blueberry ice-cream last year and was impressed at how beautiful the flavors transported. Yours looks delectable Charles. Have a great week!
Thanks Yudith – they go across really well don’t they! Have a wonderful week too 🙂
Jesica @ Pencil Kitchen says
This is the easiest ice cream I’ve ever seen! you sure those yoghurts will do?! no eggs? no cream?! Btw, I love having ice creams during rainy days. It is lazying around the house with a cup of cold comfort. Perfect. 🙂
Hi Jesica – you got me – I’m lying— actually you need 10 eggs and 6 cups of cream for these little bowls 😀 😀
No no, really – this is all it is. As long as you have good yogurt it’s as creamy as the real thing too!
All you have to say is “blueberry ice cream” and I’m there! I always stir my ice cream until it’s soft, so your pictures are perfect! Interesting story about the restaurant. It’s quite difficult to enjoy a meal when everyone gets the orders at different times. However, the making of the noodles sounds like you were at least entertained! Have a great week Charles.
Hi MJ – when I was younger my parents would buy this not quite so nice vanilla ice-cream. Of course, as kids we would eat a lot so that was the option we had. I would mix it with cocoa powder and stir it around a lot until all blended and smooth, so I really love smooth, soft cream too! 🙂
This is so cool! Always wanted to make my own icecream, but I would make chocolate one, it’s hard to find really tasty chocolate icecream for some reason…
Do you think I need an ice cream maker for it? Or anything special?
Hi Marianna, see my mother’s comment below – they seem to have found a good source of chocolate ice-cream… I guess Lidl exists in Cork, right?
You would be better off making your own though too!
[email protected] at Marina says
Hi Charles, Thank you for the idea to use yogurt. It couldn’t come in a better time: it is hot here and I need something really cool to start my day. I have blueberries, yogurt, well, everything to make this perfect ice cream.
Thanks Marina – I didn’t think to make it for breakfast actually… that’s a really great and healthy breakfast idea – thanks!!
Helen Smith says
Hi Charles, have just made the icecream very successfully, and it was delicious.. The only difference was that I did not have the thicker Greek yoghurt, only ordinary, so it turned out not quite so thick as it could have been, and we could not wait to eat it, so I added a bit of creme fraiche and that worked fine. Definitely one to make for the Chinese granddaughter, as she is the biggest fan of blueberries!!!!!!! Well done you
I’m really glad – did you make it using a stick blender in the end? Not sure how it would turn out with that!
Helen Smith says
Have just noticed Marianna’s comment about chocolate icecream. We have been buying Noblissima chocolate dairy icecream, Premium quality, from Lidl. It does have some choc flavouring but also real dark chocolate chips in it , and is the most intense chocolate tasting one we know. Apart from making it oneself!!! It comes in 1 litre tubs and is delicious. Their vanilla one is good, too
I replied to her to let her know you left a comment. She lives in Ireland, though I think Lidl is there too!
Thanks a lot for the tip! We have Lidl in Cork, will look for it there )
I used to buy Ben&Jerry’s “chocolate fudge cake” ice cream, it has pieces of chocolate cake inside, but I’m always looking for something better )
Like always I am introduced to new foods on your website which I love. Never tried making or had a blueberry ice cream before. Just fantastic!
We went blueberry picking over the weekend and I have buckets of blueberries, So now I know exactly what I am going to to do with it. My husband loves ice cream and blueberries. This would be perfect!
Hi Asmita – I’m so jealous… buckets of blueberries :'( They’re not really something which grows in France… damn, I’d love to go picking blueberries!!
What a fabulous treat! And healthy, too…can’t beat that!
And I wish I could drag my family to a Chinese restaurant as I’d love to eat at Les Pates Vivantes when we’re in Paris next month…I think I traumatized them a few years ago at a fabulous (to me :)) Vietnamese spot in San Fransisco.
Hi Liz – how long are you going to be in Paris for? I hope you have a wonderful time… hopefully the weather should have cleared up a bit by then too 🙂
We’ll be in France for 11 days, but only 3 in Paris. It will be our first trip…I’m SO looking forward to it 🙂 Fingers crossed for good weather!
Aah, wonderful! I hope you have a wonderful time 🙂
Nami | Just One Cookbook says
I’m not Chinese but we don’t have strict manner about eating at the same time when we order different food, I think. Of course there are times you are expected to wait and eat at the same time but not especially when we have different kinds of food. Especially when noodle is expected to eat when it’s hot (not warm) etc. I was surprised when I came to the US first that people who ordered noodle soup waited for me. In Japan, we say politely “please allow me to eat first”. Very interesting difference how people are expected (wait for everyone or not). I’d love to make this ice cream soon. So easy and love blueberry! The weather is finally warm here (not sure how long). Thanks for interesting story. 🙂
Hi Nami, thanks for your kind comment. I think I would feel too bad to eat if someone has no food. I feel like it’s unfair that I can experience all the pleasure of the food and the other person has to sit there with nothing and wait. It’s very difficult, and on the other hand, sometimes it’s really stupid to wait – with things which have to be enjoyed hot, letting them go cold is just so silly. Still, it was pretty much 20 minutes or so between my wife’s meal and mine – even that is a bit much to be honest!
Barb Bamber says
Hi, Charles! I’m new to your blog.. but I see many of my friends have been here for some time! I love it here.. you have a knack for writing that captures attention, beautiful food photography, even videos! Happy to be a follower:) xo Smidge
Hi Barb, nice to see you – thanks for dropping by 🙂 Thank you so much for your wonderfully kind comment – You should check out my post from yesterday… I think the photos are a bit more inviting in that one tbh! Have a wonderful day 🙂
Kelly @ Inspired Edibles says
This looks really yummy Charles – and what a great colour too. It reminds me of the thick smoothies my sons and I make and enjoy eating with a spoon. Very fun.
Hi Kelly – thick smoothies, mmmm. I didn’t have a good, thick smoothie in ages. Makes me want to go and make one now!
Sawsan (chef in disguise) says
I love how simple and healthy this is Charles, sounds like a perfect way to satisfy a craving when you don’t feel like going to the grocery store.
The weather here has been crazy too, rain to dust to boiling hot to cold!
Thanks Sawsan – we almost always have yoghurt in the house, it’s not hard to buy a box of blueberries or something and shove them in the freezer so it’s really a very convenient, healthy snack indeed!
Sarvani @ baker in disguise says
You might be having wierd weather but right here in hot, HOT India, I’d like a bowl right away!! While I absolutely adore blueberries.. we unfortunately dont get them in india.. so i think will adapt this recipe with mangoes!!
Hi Sarvani – too bad you don’t get blueberries but this would absolutely work with mango too… I think you would need to cut them to small chunks before freezing, but I bet it will be delicious!!
If those are your bad photos, I hate to think what’s your bar for good photos. Lets not go there. I’m waaaaaay somewhere at the bottom of the photographer’s pile,but I promise I’ll be better in about a few years, as soon as I learn to go beyond my point and shoot (with a dining photo option too!) and operate my hubby’s super hi tech lenses he hangs around his neck to shoot walls and skies.
That ice cream looks gorgeous. I never knew you could make ice cream that quick. Your blog should be titled: Five Minute Food.
Jotted down in my grocery list.
Please don’t forget to check your nomination:
Thanks so much Minnie – you’re so kind to think of me, and such kind compliments too… you’re making me blush! I’ll be over to check out your post in just a second!
Can I also do this with stuff like chocolate, strawberries, ect.?
Hi Ryan – it would definitely work with any other berry – strawberry, raspberries, blackcurrants etc. If the strawberries are large then you may want to consider chopping them in half before freezing them.
Chocolate I’m not sure about. I think it would be too solid to blend into the yoghurt properly, and wouldn’t hold the cold temperature enough to freeze the yoghurt. It also wouldn’t distribute evenly… it would get chopped and you’d end up with cold yoghurt with shards of chocolate in it. You could make a chocolate and berry blend – use frozen berries as normal, and then add a teaspoon or two to taste of cocoa powder, maybe with a spoon or two of sugar to offset the bitterness. Blend up in the normal way and you’ll get chocolatey frozen berry cream 🙂