Monday, June 25, 2018

Frozen Blackberries with Yogurt and Honey

Sur La Table cooking class the other day showed us how to make this Blackberries with Yogurt and Honey dessert. This ice cream does not need an ice cream maker. And you can substitute the blackberries for any fruit; like strawberries, raspberries or even plums. It can last in your freezer for a week, just let it soften before serving. Serves 8


Nonstick cooking spray for the loaf pan and some plastic wrap to line it with.

2 pints of blackberries
3/4 cup honey, mild-flavored
1 cup heavy cream
1 1/2 cups full-fat Greek yogurt
Pinch of salt


Prepare your loaf pan by spraying it with the nonstick cooking spray then line it with plastic wrap. The nonstick spray will help the plastic wrap adhere better.

Cook the fruit and 1/4th of the honey in a small pan over med/low heat until the berries start to break down and the liquid has thickened, 8-10 minutes. Remove and let cool, placing in the fridge to speed up the process. Once cooled the berries should have a texture of loose, spreadable jam, not pourable.

Using your electric stand mixer whip the cream to medium stiff peaks. Fold in the yogurt, remaining honey and the salt.

Then add in the cooled berries, use a spatula to just barely fold into the cream, maybe just 3-4 times leaving large streaks of berries throughout. Pour into the prepared loaf pan and smooth the top with a spoon.

Place the loaf pan in the freezer up to 2 hours. If you leave it in past 3 hours let it sit in the refrigerator 10-15 minutes to soften up. If your serving the entire amount remove from loaf pan and place on a platter or serve individual slices with your favorite Cobbler...Yum Yum!

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