Blueberry and Maple Syrup Frozen Yoghurt
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
I stocked up on some pots of natural yoghurt and experimented with a few flavours - and this one was the stand-out winner. You just heat blueberries in a pan with some maple syrup until it bubbles and turns jammy, and then let it cool. Fold into some yoghurt mixed wth condensed milk and freeze. I also love that it's not so sweet so you can tell it's still yoghurt rather than sweetened ice cream.
This recipe is adapted from a strawberry frozen yoghurt recipe from the Good Food website, where I got the idea of just mixing the yoghurt with condensed milk.
Blueberry and Maple Syrup Ice Cream
Makes about 550g
- 500g natural, full fat Greek-style yoghurt
- half a tin of sweetened, condensed milk
- 180g fresh blueberries, washed
- 4 tablespoons maple syrup
- Tip the blueberries into a small non-stick pan on a medium heat and spoon over the maple syrup. Heat for about 5 minutes, giving the pan a shake occasionally to mix it all together. As soon as the berries have popped and you have a dark, sticky sauce leave to cool.
- Pour and scrape the natural yoghurt into a bowl and pour in half the tin of condensed milk. You can always make two different flavours, as I did, to use up the rest of the tin. Mix them together.
- Fold the cooled blueberry mixture into the yoghurt - I like mine just folded so it produces a rippled effect. Pour into a freezable container with a lid and leave in the freezer for 3-4 hours or overnight.
- Take out of the freezer for about 5-6 minutes before serving.