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.
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.
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.
250ml low fat plain yogurt (I used Dutch Lady)
200ml whipping cream
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.
Wow, this is my kind of ice cream! Definitely going to make this!ReplyDelete
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!ReplyDelete
lovely yoghurt ice cream, especially good for our hot weather here!ReplyDelete
Wendy, at this rate, my list gets longer. Lovely and what a colour contrast! Yum!ReplyDelete
Btw, does it stay frozen longer than a normal ice-cream?
Does that mean I'm going to see it in your blog soon?
Hehehehe..... pls make some and gawk at your own ice cream loaf :)
Yeah, who can resist ice cream on a sunny day?
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.
Beautiful type of ice cream :) At first, I thought it is a blueberry cheesecake ;)ReplyDelete
Wow, this is very pretty, at second glance I tot it looks like a block of tofu.ReplyDelete
I would like to give it a try too. May I check with you what type of whipping cream is used?
Hhehe, add some cream cheese and it'll be blueberry cheesecake ice cream, also can.
Dairy whipping cream.
wowww! i think also blueberry cheesecake! camni selamat la sket my weight! hihihi... bookmarking dis! :DReplyDelete
Hmm...yummy! I just bought blueberries too. RM8.99 for 125gm. Expensive.ReplyDelete
This sound yummy delicious, yogurt ice-cream for a hot day.ReplyDelete
Very nice desert. Something light and refreshing. Good that no ice cream maker is needed. ;)ReplyDelete
Kalo makan the whole loaf pun tak selamat kat mane!!!
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
Very suitable for hot day, cos it don't melt that fast compared to regular ice cream
Great dessert for our hot weather here!ReplyDelete
Yeah, an ice cream maker is not a common sight here.
At least you can find blueberries altho expensive. I never found them in Miri. Your ice-cream looks like 5* standard!ReplyDelete
All ice creams are great for our weather :)
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.
Wendy, I thot this is a cheesecake initially. The ice cream looks so beautiful and yummy, i love it!ReplyDelete
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.ReplyDelete
beautiful cake, gorgeous creation!ReplyDelete
eeeeeeeeeeeeee............so nice! hahahahahaReplyDelete
oooh!! this looks so good! I am bookmarking soo many of your recipes. =)ReplyDelete
YOu're not the first to be fooled. Hehe.
I was so nervous that mt knife won't find any blueberries when I cut in. I was delighted when I saw so many:)
Sounds like a great dessert to be bookmarked ;-)ReplyDelete
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!
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.ReplyDelete
So pretty with the floating blueberries!ReplyDelete
this look cool and refreshing!ReplyDelete
It's not a cake :)
A writer wannabe out of words to express??
Hahaha, glad you like so many of my recipes.
thanks for the invitation, but the link is not working.
No need to wait til you're sick to do this.
It's blueberry season now and it's getting cheaper.
Yup, and taste good too!!
So nice looking! Actually initially I thought you made blueberry tofu!ReplyDelete
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...
Hmm.. tofu eh. NOw you give me the ide a of adding silken tofu. :)
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.
Lovely and refreshing dessert!ReplyDelete
wow! this looks great!! going to try it out soon ;-) thanks for sharing!ReplyDelete
Xialu and SherynnReplyDelete
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!)
SO pretty and the simplicity of it using good wholesome ingredients like the yogurt is perfect!ReplyDelete
Glad to hear about the stone fruit tea cake success.
I hope you like this ice cream loaf too.
That looks so good! What a really nice way to enjoy those blueberries.ReplyDelete
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?ReplyDelete
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.
Hi, i found your recipe from foodgawker as i was looking for some recipe to finish my yogurt.ReplyDelete
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 ^_^
Wendy, can I freeze the ice cream together with blueberry syrup?ReplyDelete
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.
Ok dokie TqReplyDelete
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?ReplyDelete
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.
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?ReplyDelete
I really don't like blueberries but I really like how you were able to put on such great design on this ice cream.ReplyDelete