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Fruity Yogurt Ice Cream Recipe



  • 400g prepared fresh ripe mango flesh, chopped (or use canned mango and drain well) or 400g strawberries, hulled and chopped
  • juice of 1 lime
  • 300g full-fat natural yogurt
  • 1tbsp sweetener


Put the strawberries or mango and lime juice into a blender and blitz together to make a smooth puree. Put the yogurt and sweetener a mixing bowl and whisk together for a minute or so until light and combined. Pour in the fruit puree and stir to combine well.

Pour the yogurt mixture into a shallow, lidded freezerproof container and freeze until slushy, about 2 hours. Remove from the freezer and stir well with a fork to break down the ice crystals, then cover and freeze again until firm. Repeat a couple of times more for a smoother texture. Alternatively, pour the yogurt mixture into your ice-cream maker and churn according to the manufacturer’s instructions.

When you are nearly ready to serve, remove the ice cream from the freezer 15 minutes or so beforehand, to allow it to soften slightly.

Serve the ice cream in scoops on its own or with some fresh mixed berries.

Recipe taken from Ultimate Diabetes Cookbook by Phil Vickery. Published by Kyle Books, photography by Sean Calitz.


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