NO CHURN BLUEBERRY YOGURT ICE CREAM

 It's easy ^^ and if you like tangy + creamy taste you will be happy with this ice cream.
You don't even need a machine for this recipe, the most time consuming process is waiting. By  straining the yogurt, you will remove whey from the yogurt, and get thicker and firmer yogurt, and yes the taste will be richer too. But you need at least 4 hours for this process ^^.
Beside from that, everything is easy. Just whipping the whipping cream then mix it with the strained yogurt and blueberry jam (or you can use other kinds of jam that you like), then let the freezer do the job.
Serve this refreshing ice cream with more fruits, if you want.

NO CHURN BLUEBERRY YOGURT ICE CREAM 

Makes about 850 ml

500g ......................... Plain yogurt
300g ......................... Whipping cream
60g ............................ Granulated sugar
175g .......................... Blueberry jam

 Place a a piece of paper towel or clean tea towel over a sieve.
Pour the yogurt into the sieve, let it drain for at least 4 hours.

 You will need 300g of strained yogurt.

 Whip the whipping cream with sugar until soft peaks formed.

 Fold 1/4 of the whipped cream into the strained yogurt.

 Pour the mixture back into the whipped cream bowl.
Fold to combine.

 Pour the jam into the bowl.

 Mix it lightly just to create marble effect.

 Pour into a container, place a piece of silicone paper (or plastic wrap) directly over the ice cream.

Freeze at least 4 hours or until firm.

NO CHURN BLUEBERRY YOGURT ICE CREAM 

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