Vanilla yoghurt gelato ice cream

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This is a recipe for vanilla yoghurt gelato ice cream, made with Scottish double cream.

Combine 400ml double cream with 200g sugar and a 500ml pot of Yeo Valley vanilla yoghurt. Pour the mixture into an ice cream maker (divided into 2-3 batches if necessary) to finish. Store frozen or eat straightaway.

This gelato ice cream is perfect served with shortcake. Our favourite Highland shortcake brands include R G MacDonald, Caithness biscuits and Reid’s Bakery.
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