Berry Mascarpone Frozen Yoghurt
  • 500g low or non-fat yoghurt, preferably with thickening agents in it
  • 60g mascarpone cheese
  • ⅓ cup (40 - 50g) fruit puree (I used fresh strawberries, passed through sieve)
  • ½ to ¾ cup (70 - 100g) sugar (I used half brown rice syrup and half white sugar)
  1. Ensure ice cream maker is ready to make ice cream. In most cases this means having the inner bowl sufficiently frozen. Otherwise the frozen yoghurt mixture can be stored in fridge until ready.
  2. Prepare fruit puree, either by processing strawberries or other berries to make required amount of puree, or buying store bought puree.
  3. Place all ingredients into a food processor or Thermomix and blend until well combined (Speed 3 for 10 seconds is enough for TMX).
  4. Pour mixture slowly into ice cream maker until frozen enough to hold shape when scooped by a spoon.
  5. Transfer to storage container and freeze for at least two hours before serving. The frozen yoghurt will still be soft enough to scoop easily. For longer term storage, remove yoghurt from freezer at least 20 minutes before serving for ease of scooping.
Recipe by Gastromony at