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Raspberry yogurt ice cream with cocoa butter topping

Easy 30 July 2018
Preparation time
5 min

What could be better in summer than a homemade yogurt ice cream? Our raspberry yogurt ice cream with cocoa butter topping is just the right refreshment for in between.

200 g Greek yogurt (vegan variant: soy yogurt)
2 tbsp. Rice syrup
5 g Cocoa powder
100 g Berries
10 g Cocoa butter
  • Step 1/5

    Mix all the ingredients for the raspberry yogurt ice cream together and pour the mixture into a suitable ice cream mold.

  • Step 2/5

    Place in the freezer for a few hours.

  • Step 3/5

    Just before taking the ice cream out of the freezer, prepare the topping.

  • Step 4/5

    Remove the ice cream from the molds and pour the cocoa butter topping over the ice cream.

  • Step 5/5

    The topping is solid within a short time and ready to enjoy!

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