Recipe: Easy ice-cream
- Credit: Yeo Valley
Yeo Valley is a name known across the globe, but this organic producer calls Somerset home. Who better than to give our readers this lovely cooling ice-cream summer recipe for beginners?
No-churn pina-colada ice-cream
- 300g leftover pineapple
- 200g Yeo Valley organic Greek yogurt
- 1 tbsp honey
- 100g desiccated coconut
- 100g coconut cream
- 2x lime juice & zest
- 227ml Yeo Valley Organic double cream
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- Start by slicing your pineapple into 1cm rings.
- Add to a very hot, dry frying or griddle pan to char. Once there is colour, turn to do the other side.
- Add half the pineapple to a blender along with the honey, desiccated & creamed coconut, lime juice and zest & half the yogurt. Blend until smooth.
- Whip the cream until you have stiff peaks. Fold in the remaining yogurt and blended mixture.
- Roughly chop the remaining pineapple and mix through.
- Add to your moulds & freeze for four hours. You can be creative with your moulds – we used individual ones & popped in a spoon to make it a lolly. You could also use a loaf tin and slice portions to serve. Decorate with lime zest to serve or enjoy straight up.
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