Blueberry Skyr Claim
durability
Ingredients · Servings For 8-10 mini Bundt cakes 7 x 2.5 cm
- 1/2 lime
- 280 g Sugar
- 80g frozen blueberries
- 1 tbsp maple syrup
- possibly some water
Method · 4 h
- Cut the lime in half, grate the zest and squeeze out the juice.
- Blend lime juice and zest with all other ingredients in a blender until creamy. Add a little water if necessary.
- Fill the mixture into Bundt cake molds and place the ice cream in the freezer for at least four hours.
Skyr ice cream can be kept in the freezer for up to 6 weeks.
