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Strawberry yoghurt ice cream
without an ice cream machine

For a refreshing and light summer break

This strawberry ice cream without an ice cream machine is very easy to prepare. The added yoghurt makes it especially light and tasty.
50 min.


for about 1 kg of ice cream

500 g strawberries
½ lemon (juice)
1 tbsp. honey
300 g plain yoghurt
80 g sugar
300 ml fresh cream (liquid)
Print recipe


Wash strawberries, remove the stalks and cut into small pieces. Put into a small pot together with lemon juice and honey. Bring to the boil and allow to thicken over medium heat for about 15 minutes by stirring constantly. Remove from the heat and let cool.
In the meantime, mix yoghurt with sugar in a bowl. Put two tablespoons of the strawberry compote aside, add the rest to the yoghurt and mix well. Whip cream add to the yoghurt with strawberries and carefully fold in from bottom to top.
Put in a container suitable for freezer, smooth and cover with a lid or cling film. Then put in the freezer for at least 5 hours but make sure you stir the ice cream mixture every 30 minutes during the first 3 hours to get a creamy ice cream without any ice crystals.
When stirring the last time after 3 hours after freezing, distribute the strawberry sauce you previously put aside on the surface. Create a marble effect with the help of a fork or a toothpick. Serve the ice cream with fresh strawberries in cups or with waffles.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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