Gluten-free blueberry muesli yoghurt ice cream
Gluten-free blueberry muesli yoghurt ice cream
Gluten-free blueberry muesli yoghurt ice creams are a wonderfully fresh and summery snack! Now you can have ice cream for breakfast!
Ingredients
400 g "Greek style" unflavoured soya yoghurt
2-3 tbsp maple syrup
a dash of real vanilla powder
- In addition:
about 1 dl of chopped strawberries from your home country
about 1 dl chopped Finnish raspberries
about 1 dl Finnish blueberries
- In addition:
About 1-2 tablespoons of Virtasalmen Viljatuote's Gluten-Free Blueberry Mash per ice cream mould, depending on the size of the mould
Preparation
- Mix the yoghurt, maple syrup and vanilla. Take about half of the yoghurt, add the berries and stir gently, but make sure that the berries colour the yoghurt. Add alternately berry-yogurt mixture, plain yogurt and blueberry granola to the ice cream mixture until the mold is full. You can gently stir a little more, even with a spoon, and then tap the mould against the table to minimise air bubbles. You can top it all off with more granola and a little yoghurt to hold the granola in the ice cream.
- Push the ice cream sticks into the moulds and freeze the ice cream for about 4-6 hours or overnight. When you take the gluten-free blueberry yoghurt ice cream pops out of the freezer, pour warm water over the mould for a while to make it easier to remove the pops.
- Enjoy it as a breakfast or snack - kids will love it, and so will adults! The best wake-up call for a summer morning!
