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Posts tagged ‘Yoghurt ice cream’

Mango Ice Cream & Cinnamon Biscuit Sandwiches


I had been meaning to post this along with the mango ice cream I made several weeks ago but I seem to cook and bake more than I can physically write and blog about these days. But I’m sure you will all agree, cooking & eating is far more rewarding than writing about it, although blogging is fun and you meet so many people out there! I have so many recipes and dishes I have photographed just waiting for me to sit down and write about them but there never seems to be enough hours in the day to get it all done.

I have also been a little pre occupied with a wedding cake project, which is due next week as well as preparing for cooking classes I am going to hold this weekend. I keep telling P I need to change down to a four day week with my employment so I can have more time for these things but he isn’t convinced, I’ll keep working on him.

I will post the wedding cake next week after the wedding and I will tell you all about my first cooking class too. Wish me look, it’s a long time since I have held a class.

Ingredients – Mango Ice Cream

  • 400ml low fat Greek yoghurt (or regular of course!)
  • 1 mango, blended to a pulp


  • Mix together the mango and yoghurt.
  • Add to ice making machine and prepare as per manufacturers instructions.
  • Remove from machine. How easy is that? Oh how I love my ice cream maker!

Recipe for cinnamon biscuits here

Assembly of sandwiches

  1. Once the ice cream is finished in the maker, turn it out into a tray to set further. You want the ice cream in the tray to be about 2 cm thick.
  2. Use the same biscuit cookie cutter to cut out the ice cream shapes, sandwich a biscuit on either side of the ice cream.
  3. Serve immediately or you can refreeze them, although the biscuits will go a little soft once they have been in the freezer.

Lemon Curd Yoghurt Ice Cream


This blog is donated  to LiveSTRONG With A Taste Of Yellow. LiveSTRONG With A Taste Of Yellow has been established to raise awareness of cancer issues world wide. It is a way for all food and wine bloggers to share their stories. The happy and the sad, the struggles and the triumphs. For the past three years, Barbara of winoandfoodies has gathered food bloggers around the world to create a yellow dish in support of the Lance Armstrong Foundation to raise cancer awareness.

Although we have several months to go till it is summer again here in New Zealand we have just had a glorious week with blue skies and sunshine. It turned my thought to summertime and ice cream and within that split second it went from thought to action was my ice cream maker bowl was in the freezer compartment in preparation. I still have oodles of lemon curd in jars and I had just made a batch of Greek yoghurt the night before so what better ingredients to create a summer dessert, albeit still winter in NZ but there is no harm in encouraging the summer to approach earlier! I only prayed that the weather would hold long enough to get it made and eaten, I couldn’t imagine consuming it if our temperatures dropped back down to 4 degrees again!

I’ve not made ice cream from yoghurt before, and I’m not sure it is officially classed as ice cream since it is not made with a custard base, but what the heck. The end result was delicious, very citrusy, tart and light on the palette, I am converted to yoghurt ice cream and feel a little more virtuous since I made low fat Greek yoghurt!


  • 600ml low fat Greek yoghurt (or regular of course!)
  • 6 dessert spoons lemon curd (approx 1 small jar)
  • zest of one small lemon


  • Whisk together the lemon curd, zest and yoghurt.
  • Add to ice making machine and prepare as per manufacturers instructions.
  • Remove from machine once done and eat! How easy is that? Oh how I love my ice cream maker!
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