Fruit yogurt ice cream to cool down on hot days

Ingredients (15)

Coconut milk: 200 gr

Unsweetened fresh milk: 140-150 gr

Red Ong Tho condensed milk: 55-65 gr

Sugar: 45-50 gr

Refined salt: 2 gr

Tapioca starch: 20 gr + dissolved with 20 gr filtered water

Unsweetened yogurt: 1 box

Vegetable cream: 100 gr

Jackfruit is chewy, choose the local jackfruit, fragrant yellow: 180 - 200 gr

Strawberry: 120 gr

Black grapes: 100 gr

Butter: 100 - 120 gr

A little shredded coconut, desiccated coconut, crushed roasted peanuts

Fruit jam/sauce: Strawberry

Making



Put the ingredients including coconut milk, unsweetened fresh milk, condensed milk, sugar and salt into the pot, stir well, boil for 5-7 minutes then add the tapioca starch dissolved in cold water. Absolutely do not mix tapioca starch with hot water or it will clump.

Gently stir the mixture on the stove until it reaches a thick, simmering consistency, then turn off the heat and let it cool completely.

Add in the non-dairy cream and yogurt, stir well.



Scoop a layer of cream underneath, then add a layer of mixed fruit and a little jam/fruit sauce. Repeat until the box is almost full.

Add shredded coconut, desiccated coconut and roasted peanuts on top, cover tightly.

Put the ice cream box in the refrigerator for 6-8 hours to let the ice cream cool completely. Then wrap it tightly in newspaper and put it in the freezer, away from the fan until it freezes. The ideal temperature to avoid ice chips is about -17 degrees.



When eating, just leave it out for 1-2 minutes, twist gently to separate the ice cream from the box. Cut into squares, put in a cup and enjoy.

This recipe makes 3 full containers (400 ml). Can be placed in different containers, stored in the freezer for 7-15 days.

According to VnExpress