Description
This no-churn ice cream with yogurt and Swedish Västerbottensost cheese is sweet, creamy, and bright with berries and a fun tangy flavor from the added dairies. A perfect cool treat to use summer berries.
Ingredients
Scale
- 10 cl (35 ounces by volume) grated Västerbottensost
- 200 g (7 ounces) white chocolate
- 10 cl (3.5 fluid ounces) double cream
- 40 cl (14 fluid ounces) Greek yoghurt
- 200 g (7 ounces) raspberries
Instructions
- Chop the chocolate into pieces and melt into the cream while stirring in a saucepan. Then add the cheese. Mix the raspberries roughly with hand blender and fold in together with the yoghurt. Pour into a mould and place in the freezer 2–3 hours. Stir a couple of times during the time.
- Do you want a creamier ice cream with raspberry ripple? Then, run the ice cream paste for a few seconds in the mixer after 1½ – 2 hours. Save 10 cl of the mixed raspberries, and stir them in before you let the ice cream freeze completely solid.
- Category: Dessert
- Cuisine: Swedish