I used little lolly moulds, and all there is in here, is Greek Yogurt blended with strawberries and blueberries. And that’s all. It’s really quite yummy. No extra sweeteners, and they are delicious!
So, then I wondered whether instead of Greek Yogurt, I could use coconut cream as a base? So I tried making this, it’s basically just two tins of coconut cream and a tin of pineapple, with the juice as well. And, as you and see, there’s a slight problem with the ice cream…. it’s rock solid!
I blended the cream and the pineapple, and then I put it in the freezer. And then every half an hour I took it out and whisked it up again to get it nice and smooth. So, it’s super smooth in there, just can’t get it out.
I left this out the other night, and after about an our is softened up enough to be able to eat some from around the edge.
I’m going to persevere with this one as a recipe, but I think the way to do it is to use lolly moulds, or ice cube moulds.
But I’d definitely recommend you give this a try.
Greek Yogurt, strawberries, blueberries. Try any combination, try Greek Yogurt and pineapple, or Greek Yogurt and peaches, or Greek Yogurt and anything really.
Let us know what your favourite lolly combination is!