No-churn peach & nectarine yogurt ice cream with blueberries
Delicious as a speedy soft-serve, or ripple with the berries and leave it longer in the freezer for scooping whenever you’re ready.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- 5 Yellow Flesh Peaches, flesh, roughly chopped
- 6 Yellow Flesh Nectarines, flesh, roughly chopped
- 150g pack blueberries
- 200g caster sugar, more to taste if needed
- ½ unwaxed lemon, zest and squeeze of juice
- 150g No.1 Natural Strained Greek Yogurt
Place the peaches and nectarines in a single layer on 1-2 baking sheets. Freeze for 4 hours, or until solid.
Meanwhile, put the blueberries in a small pan with 1 tbsp of sugar. Place over a low heat and cook, stirring until the sugar dissolves and some of the blueberries start to burst. Stir in the lemon juice and remove from the heat. Set aside to cool.
Remove the peaches and nectarines from the freezer and add to a food processor or large blender in small batches, each with some of the zest, remaining sugar and yogurt. Whizz as smooth as they will go, tip into a bowl and repeat. When all the fruit has been processed, return it to the machine, whizz until smooth and taste. Add more sugar if needed – this can depend on the ripeness of the fruit.
Serve, topped with the blueberries as a soft serve. You can also swirl the blueberries into the ice cream and freeze in a 2L airtight container for 4 hours, or until frozen. Transfer to the fridge 10 minutes before serving.
Typical values per serving when made using specific products in recipe