These three recipes have conquered many hearts; that’s what I hear from people. And it should, because it just so simple to make and so tasty and refreshing.

blueberry:
200 g blueberries
40 ml maple syrup
100 g very ripe avocado
1 tbsp lemon juice
1 organic lemon zest, finely grated
250 g Greek yoghurt
pinch of sea salt

mango:
400 g ripe, sweet peeled mango
1/2 organic lemon zest, finely grated
40 ml lemon juice
60 g syrup
1 tbsp vanilla extract
pinch of sea salt

raspberry:
250 g raspberries
3 tbsp lemon juice
50 g maple syrup
1/3 vanilla pod, seeds only or 1 tbsp vanilla extract
350 g Greek yoghurt
pinch of sea salt

Prepare

Blueberry ice cream. Blend all the ingredients, except yoghurt. Add the yoghurt and blend in, just until it’s blended together and then pour into molds. Freeze for 6-8 hours.

Mango ice cream. Blend everything until it's a thick sauce consistency. Pour into molds and freeze for 6-8 hours.

Raspberry ice cream. Blend raspberries, lemon juice, syrup and vanilla until it’s a thick sauce consistency. In you don’t want the seeds, strain. Add yoghurt, mix, pour into molds, and freeze for 6-8 hours.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s