There’s nothing better than enjoying a nice and cool treat on a summer day with the kids. We’ve sourced the ultimate blueberry ripple ice cream by Katrina Meynink to share with the family this summer, this is definitely going to be a winning dessert.
3 tbsp sugar (more or less to taste depending on sweetness of berries)
1 litre thick natural yoghurt
180g caster sugar
Crystallised violets to scatter (optional)
Line a loaf tin or decent sized freezer proof container with plastic wrap.
To make the ripple, add the blueberries and sugar to a saucepan and place over low heat. Cook until sugar has dissolved, the blueberries have started to break down, and the mixture has taken on an almost syrupy jam like consistency. Remove from heat and set aside.
Add all ice cream ingredients to the blender. Blitz until well combined and sugar has dissolved. Pour into your lined container then dollop in the blueberry mixture giving it a random swirl through the yoghurt mix here and there. Cover tightly with plastic wrap and place in the freezer for at least 4 hours or until set. Scatter with crystallised violets (if using) just before serving.
Best consumed within a few days of making.
Note: If you wanted something a little more tart, add the sugar to the ice cream mix more gradually, stopping when the yoghurt mix is sweetened to your liking.
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