Ice cream with Natù Strawberries and Yogurt

Ingredients

• 20 ml fresh pouring cream
• 250 ml strawberry yogurt
• 125 ml 0% fat Greek yogurt
• 100 g stevia
• Natù Strawberries, as needed

Method

Using an ice cream maker
In a large bowl, blend the chilled yogurts straight from the fridge together with the stevia using an immersion blender until smooth.
Add the cream, also cold.
Blend just enough to combine everything well, without whipping it.
Pour the mixture into the ice cream maker and churn for 40 minutes, or until the ice cream puffs up and doubles in volume.
Once the ice cream is ready, transfer it to a container, adding the Natù Strawberries by the spoonful and mixing gently.
Seal tightly with the lid and place in the freezer for a couple of hours.

Without an ice cream maker.
Follow the same method: after adding the cream, mixing, and adding the blueberry compote, place the mixture in the freezer for at least 6 hours, taking care to stir the ice cream from time to time (every 30–40 minutes) so that it stays creamy and no ice crystals form.