Filter
Reset
Sort ByRelevance
MarkWayne
Yoghurt ice cream with chocolate and macaroons
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
In a large bowl, beat the whipped cream with the hand mixer stiffly and add the yogurt and sugar while beating.
-
Continue to beat until it becomes a firm cream and the sugar is absorbed.
-
Fold two-thirds of the pieces of biscuit cut into pieces and a third of the chopped chocolate.
-
Transfer the yoghurt mixture to the freezer and let it freeze in the freezer in 2 hours.
-
Spoon the mixture well with a fork and scrape the already formed ice from the wall.
-
Let the yogurt ice cream freeze in another 2 hours and shake well every half hour.
-
This gives the ice a nice fine structure.
-
Scoop the ice cream with a polka-dot tongs into bowls and sprinkle the retained macaroons and chocolate over them.
Blogs that might be interesting
-
10 minDessertfresh cream, vanilla sugar, ground cardamom, candy cloth, low-fat quark, Apple sauce,apple sauce-crumble
-
35 minDessertbutter, fresh strawberry, granulated sugar, medium sized egg, self-raising flour,cupcakes with fresh strawberry sauce
-
10 minDessertfresh mango pieces, fresh pineapple pieces, chilled lemongrass lemongrass, lemon sorbet, ground coconut, ground lemongrass,exotic fruit salad with sorbet ice cream
-
20 minDessertwheat biscuit, butter, ricotta, lemon, flour, powdered sugar, vanilla sugar, egg, sunflower oil, peanut oil, raspberry, powdered sugar,ricotta cheesecakes with raspberries
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it