Powered by Blogger.

Blueberry Ripple Yogurt Ice Cream

Wednesday, July 14, 2010


You don’t need a ice cream maker for this. Just a hand held mixer or if you don’t own one, just work harder with your whisk.

The original recipe called for Greek yogurt. Yeah, that’s pretty much Greek to me, as that is not available here. So, I substituted it with low fat yogurt and whipping cream to make up for the creaminess that Greek yogurt is supposed to have. And I used gelatin in place of eggs as emulsifiers because I don’t want to cook the yogurt. I’m pretty much scared of breaking up the curds. They don’t stay as creamy yogurt when overheated, you know. I’ve seen somewhere that gelatin can be used to make ice cream to produce that creamy feeling without using eggs.

And with blueberries being super expensive here, I skipped the garnish portion, and used up the berries for the filling, leaving the syrup behind for garnish. I just had to improvise to lower the cost.

Although the yogurt content here seemed low, but no, I let Lydia lick the bowl and she told me it’s yogurt. If kids can tell, I’m sure you can.


(A)
100gm blueberries
2 Tbsp water
1 Tbsp sugar
Cook these in a saucepan over medium low heat until you can see the water turning into a blue colour. Do not stir, only swirl the pan with the handle. Remove from heat. Let it cool.

(B)
1tsp gelatin
2 Tbsp water
Place water in a microwave safe or heatproof bowl. Sprinkle gelatin over water. Let it sit for 5 minutes.
Either microwave on high for 20 seconds or double boil until gelatin melts. Set aside to cool.

(C )
250ml low fat plain yogurt (I used Dutch Lady)
200ml whipping cream
80gm sugar
1/3 tsp gelatin (for use only after ice cream has hardened)

1. Chill mixing bowl in the freezer for 5 minutes.
2. Remove from freezer and pour in cold whipping cream.
3. Beat on low for 1 minute then raise the speed gradually to high and whip until it is almost soft peaks. Put in sugar gradually and whip until soft peaks.
4. With the mixer on, pour in the cooled gelatin mixture (B) and mix until incorporated.
5. With a spatula or spoon, mix in the yogurt. Mix well.
6. Put only the blueberries (A) into the ice cream mixture. Leave the syrup behind and keep it chilled until time of use.
7. Fold the ice cream twice, not too much, you want the ripple effect. Take care not to break the blueberries.
8. Pour ice cream into a 1L capacity loaf tin. (I used a disposable 4cup/1L capacity loaf pan) Freeze until hardened.
9. When it’s almost time to serve, sprinkle 1/3 tsp of gelatin into reserved blueberry syrup and let it sit for 5 minutes. Microwave on high for 20 seconds. Let it cool down.
10. Unmould ice cream onto a chilled serving platter. Drizzle blueberry syrup over ice cream loaf.
11. Slice ice cream to serve. Do not use a scoop.



Taking pictures with ice cream is really tricky. I was a bit slow.. and no, it didn't melt, but it froze the blueberry jelly I drizzled on top.


66 lovely notes:

Shirley @ Kokken69 July 14, 2010 at 11:23 AM  

Wow, this is my kind of ice cream! Definitely going to make this!

Kitchen Corner July 14, 2010 at 11:37 AM  

Woaaahh! This is such a wonderful ice cream! It looks super pretty and yet definitely yummy one! I can't stop myself looking at it, it's really really beautiful!

Happy Homebaker July 14, 2010 at 11:39 AM  

lovely yoghurt ice cream, especially good for our hot weather here!

busygran July 14, 2010 at 11:47 AM  

Wendy, at this rate, my list gets longer. Lovely and what a colour contrast! Yum!
Btw, does it stay frozen longer than a normal ice-cream?

wendyywy @ Table for 2 or more..... July 14, 2010 at 12:26 PM  

Shirley,
Does that mean I'm going to see it in your blog soon?

wendyywy @ Table for 2 or more..... July 14, 2010 at 12:27 PM  

Kitchen Corner,
Hehehehe..... pls make some and gawk at your own ice cream loaf :)

wendyywy @ Table for 2 or more..... July 14, 2010 at 12:29 PM  

Happy Homebaker,
Yeah, who can resist ice cream on a sunny day?

wendyywy @ Table for 2 or more..... July 14, 2010 at 12:30 PM  

Busygran,
Yeah, it stays pretty much longer in shape than regular ice cream, due to the gelatin.
which is why it's so nice when sliced into pieces and served.

DG July 14, 2010 at 12:41 PM  

Beautiful type of ice cream :) At first, I thought it is a blueberry cheesecake ;)

Cook.Bake.Love July 14, 2010 at 2:00 PM  

Wow, this is very pretty, at second glance I tot it looks like a block of tofu.

I would like to give it a try too. May I check with you what type of whipping cream is used?

wendyywy @ Table for 2 or more..... July 14, 2010 at 2:37 PM  

DG,
Hhehe, add some cream cheese and it'll be blueberry cheesecake ice cream, also can.

hana July 14, 2010 at 4:39 PM  

wowww! i think also blueberry cheesecake! camni selamat la sket my weight! hihihi... bookmarking dis! :D

Little Inbox July 14, 2010 at 5:03 PM  

Hmm...yummy! I just bought blueberries too. RM8.99 for 125gm. Expensive.

Happy Flour July 14, 2010 at 7:13 PM  

This sound yummy delicious, yogurt ice-cream for a hot day.

Honey Bee Sweets July 14, 2010 at 9:01 PM  

Very nice desert. Something light and refreshing. Good that no ice cream maker is needed. ;)

wendyywy @ Table for 2 or more..... July 14, 2010 at 9:09 PM  

Hana,
Kalo makan the whole loaf pun tak selamat kat mane!!!

wendyywy @ Table for 2 or more..... July 14, 2010 at 9:27 PM  

Little Inbox,
3 years ago, it was RM25
2 years ago, it was RM15
Last year also at RM15
In May 2010, it was RM15
In July it became RM9

It is getting cheaper but still super expensive

wendyywy @ Table for 2 or more..... July 14, 2010 at 9:27 PM  

Happy flour,
Very suitable for hot day, cos it don't melt that fast compared to regular ice cream

Hearty Bakes July 14, 2010 at 9:29 PM  

Great dessert for our hot weather here!

wendyywy @ Table for 2 or more..... July 14, 2010 at 9:38 PM  

Bee,
Yeah, an ice cream maker is not a common sight here.

HomeKreation July 14, 2010 at 11:05 PM  

At least you can find blueberries altho expensive. I never found them in Miri. Your ice-cream looks like 5* standard!

wendyywy @ Table for 2 or more..... July 15, 2010 at 12:09 AM  

Hearty Bakes,
All ice creams are great for our weather :)

wendyywy @ Table for 2 or more..... July 15, 2010 at 12:11 AM  

Home Kreation,
I heard from my friend in Bintangor, that spinach (not bayam), iceberg lettuce and plums (and lots of imported fruits) are not found there. Whenever she comes to the peninsula, she'll eat and eat all these.

Jess @ Bakericious July 15, 2010 at 12:57 AM  

Wendy, I thot this is a cheesecake initially. The ice cream looks so beautiful and yummy, i love it!

ICook4Fun July 15, 2010 at 4:00 AM  

oh wow, see now you tempted me to make this too ha ha... they look so good !!! Who can resist a slice of that especially in our hot hot weather here. I just love how the blueberries look like when you cut into it.

M. July 15, 2010 at 4:15 AM  

beautiful cake, gorgeous creation!

manglish July 15, 2010 at 5:34 AM  

eeeeeeeeeeeeee............so nice! hahahahaha

kk July 15, 2010 at 5:58 AM  

oooh!! this looks so good! I am bookmarking soo many of your recipes. =)

wendyywy @ Table for 2 or more..... July 15, 2010 at 10:07 AM  

Jess,
YOu're not the first to be fooled. Hehe.

wendyywy @ Table for 2 or more..... July 15, 2010 at 10:09 AM  

Gert,
I was so nervous that mt knife won't find any blueberries when I cut in. I was delighted when I saw so many:)

babe_kl July 15, 2010 at 2:27 PM  

Sounds like a great dessert to be bookmarked ;-)

BTW, August is round the corner, it’s time for the next instalment of the virtual Merdeka Open House. I’m looking for suggestions for this year’s theme, hope you could contribute some but do remember to participate and join in the fun!

My Little Space July 15, 2010 at 3:22 PM  

Hmmm...mm... this is just so seducing! I enjoyed having ice-cream when I was sick. Everything was tasteless except ice-cream! Thanks for sharing.
Cheers, Kristy

pigpigscorner July 15, 2010 at 5:18 PM  

So pretty with the floating blueberries!

wendyywy @ Table for 2 or more..... July 15, 2010 at 9:11 PM  

Manglish,
A writer wannabe out of words to express??
Gosh!!!

wendyywy @ Table for 2 or more..... July 15, 2010 at 9:12 PM  

kk,
Hahaha, glad you like so many of my recipes.

wendyywy @ Table for 2 or more..... July 15, 2010 at 9:13 PM  

Babe_kl,
:)
thanks for the invitation, but the link is not working.

wendyywy @ Table for 2 or more..... July 15, 2010 at 9:20 PM  

Kristy,
No need to wait til you're sick to do this.
It's blueberry season now and it's getting cheaper.

galronni July 15, 2010 at 10:19 PM  

So nice looking! Actually initially I thought you made blueberry tofu!

Meldylocks and Her Three Bears July 16, 2010 at 3:58 AM  

Oooh, ice-cream!!!

Just in case i'm making this...you don't have to to the whip the mixture a few times before you can really freeze it?(like the normal ice-cream, in and out of the freezer)
Where do you usually get your blueberries? Jusco? The last time I checked the price, I think it's RM14.99---super duper ex...

wendyywy @ Table for 2 or more..... July 16, 2010 at 10:07 AM  

Galronni,
Hmm.. tofu eh. NOw you give me the ide a of adding silken tofu. :)

wendyywy @ Table for 2 or more..... July 16, 2010 at 10:09 AM  

Mel,
No whipping a few times. You'll break the blueberries if you do that.
Jusco's price of blueberries has gone down since 2 weeks back. RM8.99 now.

Sherynn Tay July 16, 2010 at 12:57 PM  

wow! this looks great!! going to try it out soon ;-) thanks for sharing!

Anonymous,  July 18, 2010 at 8:01 PM  

Wendy,
Wow, this is Beautiful!

I am sold on this recipe now.

I want to make this first before the 姜汁撞奶 as I bought 2 packet of blueberries yesterday, planned to bake the stone fruit tea cake again ( I baked one with just apricot and it turned out successful!)

Wong

Jennifer July 19, 2010 at 8:22 AM  

SO pretty and the simplicity of it using good wholesome ingredients like the yogurt is perfect!

wendyywy @ Table for 2 or more..... July 19, 2010 at 10:18 AM  

Wong,
Glad to hear about the stone fruit tea cake success.
I hope you like this ice cream loaf too.

Kevin July 21, 2010 at 7:43 AM  

That looks so good! What a really nice way to enjoy those blueberries.

Meldylocks and Her Three Bears July 24, 2010 at 2:27 AM  

Thinking of doing this tomorrow or day after...you make it looks quite easy. Wanna ask you many questions: This is a firm ice-cream or soft one? If keep too long in freezer will harden? My in-laws will just simply scoop ice-cream out of its container, so planning to use Freezer-mate. You think its ok?

wendyywy @ Table for 2..... or more July 24, 2010 at 2:09 PM  

Mel,
How firm it is depends on the temperature of your freezer.
BTW, it won't be nice when scooped, cos it'll break the berries in an ugly way.

I suggest you freeze it, then slice it, use muffin liners to wrap the base of the ice cream slices and place them back in larger freezermates, so that they can just grab a piece and eat, just buy holding the paper liners. I did that last time.

SweetmakemeSmile March 14, 2012 at 12:49 AM  

Hi, i found your recipe from foodgawker as i was looking for some recipe to finish my yogurt.
i love your recipe. it is easy and it is delicious. i tried it and love it. i hope you don't mind if i re-post your recipe on my blog. I will remove it immediately if it is NOT ok for you.

here is the link :http://sweetmakemesmile.blogspot.com/2012/03/blueberries-frozen-yogurt.html

Thank you so much for such a delicious refreshment recipe ^_^

Jes's Deli Corner June 13, 2012 at 1:13 PM  

Wendy, can I freeze the ice cream together with blueberry syrup?

WendyinKK @ Table for 2..... or more June 13, 2012 at 1:48 PM  

Jes,
the syrup is for decoration purposes at step 10.
If you're not going to do this step, just use up all the berries and all the syrup at step 6.

esther,  July 4, 2012 at 2:20 PM  

I want to use up my whipping cream, so I made this. It's kind of different with the normal ice cream. Its so creamy. I used Value Pride brand ready to whip cream. Am I using the wrong cream on this?

WendyinKK @ Table for 2..... or more July 4, 2012 at 2:54 PM  

esther,
Valuepride is not whipping cream. It's a non dairy topping cream.
This is actually considered as a semifreddo, more than a churned ice cream.

esther,  July 9, 2012 at 2:06 PM  

Oh, silap bahan rupanya. I thought non dairy is more healthy. So that means whenever the recipe calls for whipping cream, then must use dairy whipping cream. What I used was just for cake deco, filling n topping only(non dairy) am I right?

Callius Marie October 25, 2012 at 11:07 AM  

I really don't like blueberries but I really like how you were able to put on such great design on this ice cream.

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.





Related Posts with Thumbnails

CopyRight

Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)

Analytics

Share

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP