Hi everybody! I hope you’ve all had a great beginning of the week and in case you’re taking your final exams now, I really hope you do well! I myself I’m quite glad now since there’s only one week left until I’m (hopefully) done with my exams. I am SO looking forward to this weekend, I’m already planning on baking the most awesome of cakes to celebrate that school and exam season are over!!!!! Finally, I’ll be able to cook, photograph and post everything I want, yay.
And to celebrate I have only four exams left, let’s have some ice cream guys. This one is truly good, I promise. Even though I used some healthier ingredients instead of their unhealthy counterparts, this ice cream came out very creamy and luscious. And the strawberry flavour is to kill for. Don’t you guys just love those lovely little fruity gems? Do yourself a favor and go buy the best strawberries you can find now they are in season, because the better the strawberries are, the tastier and sweeter the ice cream, so make sure you find really ripe ones 😉
In addition to the creamy texture and the vibrant strawberry flavour, I threw some digestive biscuit crums to the recipe, which made for a crunchier ice-cream. Actually, this was so superb that no words can describe it, so I’d recommed you went make this now, because besides being tasty, it is shamefully easy to make!
(yields a little bit over 1 litre of ice cream)
225 gr (8 oz.) light cream cheese
300 ml heavy cream
500 gr. full fat greek yogurt
80 gr. granulated sugar (I think caster would be even better, but I didn’t have it on hand)
30 gr. honey (final product didn’t taste of honey at all, in case you don’t like it)
800 gr strawberries, hulled (you might need to add more or less sugar depending on how sweet your strawberries are, taste as yo go)
Blend everything together and let mixture chill in the fridge for at least 3 hours. Pour into ice cream maker and churn according to manufactures directions. At this point, you can either eat it straightaway or freeze for a couple of hours more. If you freeze it for longer, I’d recommed thaw it for 5 minutes before you eat it so it’s even creamier.
|Aren’t you craving ice-cream now?|
(Sale poco más de un litro de helado)
225 gr. queso crema ligero
300 ml nata líquida de montar
500 gr yogur griego (desnatado no)
80 gr de azúcar (yo le puse del normal, porque no tenía azúcar fino, pero pienso que quedaría mejor con ése)
30 gr. miel (el helado no sabe a miel, en caso de que no os guste)
800 gr. fresas (ajustad el dulzor dependiendo de lo maduras que estén las vuestras, lo mejor es ir probándolo)
Mezclar todo en la batidora, dejar reposar mínimo tres horas en la nevera y echarlo en la heladera. Se puede tomar directamente de ésta o bien congelarlo un par de horas más. Si optáis por congelarlo, os recomendaría sacarlo unos 5-10 minutos antes de comerlo, pues se queda muchísimo más cremoso.
Eso es todo, espero que os guste,