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!!! Plus, you don't need an ice cream machine for this recipe, a simple blender can do the job perfectly well.
Quark is a wonderful alternative to yogurt, and has a higher protein content, lower fat content and the plain / natural version has no added sugar. Due to its thicker consistency, it works wonders in this recipe and is also a good substitute for sour cream in dips when you want to cut the calories.
Low in refined sugar, low fat, high protein, source of calcium, packed with antioxidants and fibre - what more could you ask for from ice cream!
This is SO creamy and tastes just as good, if not better than regular ice cream.
Quark Ice cream
Yields 2 large servings
Ingredients
150g frozen, mixed berries
150g natural, unsweetened quark
1 tsp Xylitol*
Directions
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!
Nutrition Information
* This is a sweetner made from plant fibres. It has half the calories as sugar (2 Kcal/g) and research has shown that it actually has a positive effect on dental health.
Have you made this recipe? We would love to hear what you thought of this snack, leave your comments below!
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