Guest Post: Strawberry Yoghurt Ice-Cream (No Machine) from Linda at With a Blast

Are you guys hungry for something cool and sweet? If so, you have come to the right place!  This week we have another great guest post.  This one come to us from Linda over at WITH A BLAST.  And she is sharing her Strawberry Yoghurt Ice-Cream (No Machine).  Sounds great to me! Check it out!

Strawberry Yoghurt Ice-Cream {no machine}
Hi there all SIMPLY SWEET HOME readers !
I am very happy to share one of my Summer recipes with you, and a big thank you, to Jerri, for the opportunity to post here.

A Little about me :

My name is Linda and I live in the Gauteng Province of South-Africa.

Over at my blog, WITH A BLAST, you will find many, many recipes, some my own, others I tried/tested from recipe books and lots which I found from magazines to online sites and adapted to suit our family’s needs and preferences. You will also see some home renovations/changes we make and I share some craft projects too.

I do hope you would come on over for a visit and feel free to browse my Recipe and DIY indexes.

So, here we go, onto the recipe for a delicious ice-cream made with fresh Strawberries:


{serves 8}

4 Large Egg Yolks
2 cups Caster Sugar
1 1/2 cups Fresh Cream    {whipping cream/double cream}
1 1/2 cups Greek Yoghurt
1 cup Fresh Strawberries, chopped
extra Strawberries, to serve

1.) Beat the Egg Yolks and Sugar together until thick and creamy.
2.) Heat the Fresh Cream in a medium saucepan until just before boiling point – remove from the heat and pour onto the Egg Yolk mixture, beating continuously {to prevent clumps forming} – pour back into the saucepan and over medium low heat, simmer the mixture until very thick, stirring continuously – remove from the heat and let cool for 15 – 20 minutes.
3.) Stir in the Yoghurt to the Cream Mixture and set aside to cool completely.
4.) Add the chopped Strawberries and pour into a large plastic container with a lid – freeze for 4 – 6 hours until the Ice-Cream just starts to freeze – stir well using a fork, to break up any ice crystals which may have formed.
5.) Spoon into moulds and freeze overnight or until firm. {If your moulds are open, cover them with plastic wrap to prevent ice crystals forming}

To serve: Hold a hot damp cloth over the mould – loosen the edges and turn the ice-cream out onto a serving dish.  Serve with Fresh Strawberries.

Hope you enjoy this delicious dessert !

With A Blast 

Thanks Linda for sharing your recipe with us!  Please go over to Linda’s blog to see more of her fabulous creations!



  1. Yummm! how cool (excuse the pun) that you don’t need a machine to make this!

  2. Jamie @ Love Bakes Good Cakes says

    I absolutely love Linda and her blog – and any friend of hers is a friend of mine 🙂 I love that you don’t have to have a machine for this – and with as hot as it’s been in Phoenix, I need a recipe like this! Pinned – and I’m now following you on all our shared social media, Jerri!

  3. I love Yoghurt very much and everything made by it .thank you so much 🙂 😉

  4. Linda, this looks delish! We’re featuring all things ice cream at Saturday Dishes. Hope you will bring this over!

    Wishes for tasty dishes,
    Linda @ Tumbleweed Contessa

  5. says

    That looks amazing. Thank you for teaching me something I can do! I am stopping by from Inspire Me Monday Blog Hop! I look forward to your visit at . Happy creating!

  6. Roberttasp says

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