In the feeble hope that the nice weather is here to stay (last weekend we turned our heater back on and had blankets strewn throughout the theatre room!!) I am willing summer here by prepping and eating summer style...so this is a salute to that. I'm not asking for global warming melt down, but if we all try it, perhaps we can start something warm happening...(well, just summer will do!)
These are totally easy and you could practically never buy an ice/cream/icypole/iced lolly/ whatever you call them again. So whip up a batch and get ready...sunshine really is due, if not over due! Thanks Pinterest. You did it again.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 250 Grams Greek yoghurt
- 100 Grams blueberries, fresh or frozen
- 1 Teaspoon vanilla bean paste vanilla bean paste BUY
- 30 - 50 Grams real maple syrup
Place all ingredients into Thermomix bowl and blend 30 sec/speed 10.
Pour into silicone mini muffin cups or ice cube trays and freeze several hours or overnight. Press out of moulds and store in ziploc bags in the freezer.