Currant Yogurt Ice Cream

Ingredients

• 400 g red currants
• 2 tbsp lemon juice
• 300 g Greek yogurt
• 1 tbsp coconut blossom sugar (20 g)
• 100 ml heavy cream

Instructions

1. 1.

   Wash the currants, pat them dry and remove them from the stems. Then puree finely with lemon juice. Mix the yogurt with coconut blossom sugar. Whip the cream until stiff and fold it into the yogurt with the currant puree.

2. 2.

   Fill the ice cream mixture into ice molds. Let the currant yogurt ice cream freeze in the freezer for about 2 hours. Then insert a wooden stick into the center and let it freeze completely for another 2 hours.

3. 3.

   Take the currant yogurt ice cream out of the freezer about 5 minutes before serving and pull it out of the molds.