Blueberry Ice Cream with Yogurt

Ingredients

• 200 g Blueberries
• 1 Orange (juice)
• 450 g yogurt (1.5% fat)
• 2 tbsp honey
• 50 ml heavy cream
• 20 g coconut oil
• 1 tsp maple syrup
• 1 heaping tsp cocoa powder
• 30 g sliced almonds

Instructions

1. 1.

   Wash, pit and rinse the berries. Puree finely with the orange juice. Mix the yogurt with the honey. Whip the cream stiffly and fold it into the berry puree, then stir into the yogurt mixture. Pour the mixture into ice molds. Freeze for about 2 hours until firm. Insert an ice stick in each mold and freeze another ~3 hours.

2. 2.

   Melt the coconut oil in a saucepan over low heat for the glaze. Remove from heat and whisk in maple syrup and cocoa powder. Release the ice cream from the molds, dip it halfway into the chocolate coating, sprinkle with almonds, and serve.