Yogurt Ice Cream


400g frozen plain Greek yogurts

200g heavy cream, left 1 hour in the freezer

150g turbinado sugar

1 tablespoon passion fruit oil


1. In the blender beat oil and sugar, add the rest of the ingredients until it turns into a homogeneous cream.

2. Serve with a passion fruit syrup and melted chocolate.

Recipe developed by Alessandra Luglio and team.