After posting the banana ice cream recipe a friend mentioned that she makes banana ice cream with quark. This got me thinking, perhaps quark is a better base for fruits with a higher water content, like berries…..and it was!!!
Quark is a wonderful alternative to yogurt, and has a higher protein content, lower fat content and no added sugar. Due to its thicker consistency, it works wonders in this recipe, rather than milk, and is also a good substitute for sour cream in dips when you want to cut the calories.
This is SO creamy and yet again is an ice cream without refined sugar, that I can honestly say tastes exactly the same, if not better than regular ice cream.
Enjoy summer even more this year with this quark ice cream – this would also work for frozen oranges/mango/cherries….
200g frozen, mixed berries
150g quark cheese
1 tbsp runny (dark) honey
Serves 2 adults
- Add everything to a food processor and blend until completely smooth. You will probably have to scrape down the sides once or twice, but in the end it is worth the hassle of taking the lid off a couple of times!