Ice cream with no sugar added and no, it’s not guacamole. This is actually tasty and healthy ice cream – and it doesn’t have any artificial (or so called natural) sweeteners. The only caveat is in the evaporated milk which, albeit unsweetened, does contain saturated fat and is clearly heftier in calories than ordinary full fat milk.
But the key players are yoghurt, honey and raisins – what’s not to approve? I have always been an aficionado of yoghurt ice aka fro-yo aka yoghurt-flavoured ice cream, so every now and then I’ve mixed the yoghurt with random partners in search of the perfect texture. Double cream and corn syrup work, but that’s not exactly a healthy mix. Cream cheese makes it all taste too much like cheesecake you forgot to defrost and plain milk will make the mixture freeze to a solid rock.
The best thing – you don’t need to churn it in the ice cream maker. Just scrape into a tub and enjoy it a few hours later. True, it will be smoother and creamier if churned but taken out of the freezer – which you should do with any ice cream – well before serving will make it totally scoopable.