Yoghurt ice cream with white chocolate and Västerbottensost

Discover a fresh dessert with surprising tastes.


Approx. 4 people

10 cl grated Västerbottensost
200 g white chocolate
10 cl double cream
40 cl Greek yoghurt
200 g raspberries


Chop the chocolate into pieces and melt into the cream while stirring in a saucepan. Then add the cheese. Mix the raspberries roughly with hand blender and fold in together with the yoghurt. Pour into a mould and place in the freezer 2–3 hours. Stir a couple of times during the time.

Do you want a creamier ice cream with raspberry ripple? Then, run the ice cream paste for a few seconds in the mixer after 1½ – 2 hours. Save 10 cl of the mixed raspberries, and stir them in before you let the ice cream freeze completely solid.

Vote here!
More votes are needed (1 vote)
Other interesting stuff