Berry & Ginger Ice Cream

  • 17 Feb - 23 Feb, 2018
  • Mag The Weekly
  • Cookery


· 300g mixed frozen berries

· 300g of vanilla yogurt

· 70g stem ginger

· 1tbsp of honey


Place all the ingredients in a blender or food processor. Blend the mixture until smooth. If you find the mixture isn’t breaking down, leave the berries to defrost for 10 minutes before blending again. You want the mixture to come together easily but not turn into a sauce. Once everything has come together, scoop into bowls and serve immediately. If you want to make this now and serve later, add it to the freezer for a day or two. Leave to defrost for five minutes before serving using an ice cream scoop. Add chunks of dark chocolate for a luxurious touch.