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5 from 1 vote

Rainbow Fruit and Yogurt Layered Ice Cream

Delicious sweet strawberries, blueberries, and kiwi whipped with dairy free yogurt and frozen in rainbow layers.
Prep Time20 mins
Freezer Time8 hrs
Total Time8 hrs 20 mins
Course: Desserts
Cuisine: American
Servings: 8
Calories: 102kcal
Author: HWC Magazine

Ingredients

  • 24 oz unsweetened vanilla coconut dairy free yogurt
  • 2 cups raspberries and a handful reserved for garnish (I used frozen but you can use fresh as well)
  • 2 cup blueberries
    (I used frozen but you could use fresh as well)
  • 2 kiwi
    peeled and sliced (you can use other berries or fruit in season) - optional
  • sugar or sugar alternative honey to taste (if diabetic then sugar alternative of choice to taste)

Instructions

  • Line loaf pan with cling wrap in both directions and make the cling wrap long enough to cover the Rainbow Fruit and Yogurt Layered Ice Cream while in the freezer.
  • In a food processor add your raspberries and pulse until little icy flakes, if using frozen raspberries (if you do not have a food processor then chop raspberries finely with a knife) add 6 ounces of yogurt and either honey or sugar alternative of choice to desired level of sweetness and mix well. Add the raspberry and yogurt mix to the bottom of the cling wrap lined loaf pan and spread evenly. Place the pan in the freezer while you prepare the other ingredients.
  • In a bowl mix 6 ounces of yogurt and sugar alternative or honey to desired sweetness. After the loaf pan with the raspberry and yogurt mixture has been in the freezer for 15 minutes, add the sweetened vanilla yogurt on top of the raspberry yogurt layer and carefully spread evenly. Return the pan to the freezer while you prepare the other 2 layers.
  • Wash your food processor. Add blueberry and pulse until little ice flakes, if using frozen blueberries (if you do not have a food processor then chop blueberries finely with a knife) add 6 ounces of yogurt and either honey or sugar alternative of choice to desired level of sweetness and mix well. Place the blueberry yogurt mixture in a bowl and set in the refrigerator to keep cool.
  • Wash your food processor. Add kiwi (or any fruit of choice) and pulse (if you do not have a food processor then chop kiwi finely with a knife) add 6 ounces of yogurt and either honey or sugar alternative of choice to desired level of sweetness and mix well. Place the kiwi and yogurt mixture in a bowl and set in the refrigerator to keep cool.
  • Add the blueberry and yogurt mixture to the top of the vanilla yogurt mixture and spread evenly. Place in the freezer for 15 minutes. Then add the final kiwi yogurt layer on top of the blueberry yogurt mixture and spread evenly and cover with the ends of the cling wrap and place back in the freezer for about 6 hours or up to overnight to freeze.
  • When ready to enjoy the Rainbow Fruit and Yogurt Layered Ice Cream, remove from the pan using the cling wrap. Unwrap the cling wrap, invert and set on a cutting board. Allow the Rainbow Fruit and Yogurt Layered Ice Cream to set for about 15 minutes at room temperature, slice and enjoy with a few raspberries on top for garnish.

Notes

You can use any frozen or fresh fruit you desire.
If you are diabetic or watching your carb intake, then exchange the kiwi with another frozen berry selection and use a sugar alternative of choice. 

Nutrition

Serving: 1g | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 277mg | Fiber: 4g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 33mg | Calcium: 120mg | Iron: 1mg