Recipes

No-churn blueberry and lemon ice cream

Homemade ice cream tastes great and is surprisingly easy. This version is lower in calories than most shop-bought ice cream.

For this recipe you will need a food processor or blender.

This meal provides 224 kcal, 14g protein, 42.1g carbohydrate (of which 42g sugars), 0.2g fat (of which 0g saturates), 5g fibre and 0.1g salt per portion.

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Ingredients

  • 500g/1lb 2oz frozen blueberries, plus extra for garnish
  • 500g/1lb 2oz fat-free Greek yoghurt
  • 125g/4½oz icing sugar, plus extra to decorate
  • 2 lemons, grated rind and 1 tbsp juice

Method

  1. Place the blueberries in a food processor or blender with the yoghurt, icing sugar, lemon rind and juice and process until smooth.

  2. Spoon the mixture into a freezer-proof container and freeze.

  3. When the mixture is softly frozen and easily spoonable, serve with a few blueberries and a sprinkling of icing sugar.

Recipe Tips

This ice cream can be kept in the freezer for up to three days.