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Strawberry Yoghurt Ice Cream

Serves 6 Prep 15 mins Cook mins
  • 250g Fresh Strawberries
  • 500g Thick Greek-style Yoghurt
  • 250g Fresh Custard
  • 1 Can (385g) NESTLÉ Full Cream Sweetened Condensed Milk
  • 500g Fresh Cream, Whipped
  1. Place the strawberries and half of the yoghurt into a blender and purée.

  2. Transfer the mixture to a mixing bowl and stir in the remaining yoghurt, custard and condensed milk. Fold in the whipped cream and transfer the mixture to a freezer-proof sealed container.

  3. Freeze for 2 hours. Remove from the freezer and break up any ice crystals using a fork. Return to the freezer, and freeze until firm.


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