How to make
The liquid animal cream is whipped with a mixer without overdoing it, so that it doesn't lump up. Gradually add half of the powdered sugar and the vanilla to the bowl, mixing again with the mixer.
The blueberries are mashed with a fork, sprinkled with 1 tbsp. powdered sugar, add 2 tbsp. of the cream mixture and stir to dissolve the sugar.
Mix the sour cream with the remaining powdered sugar and add it to the bowl with the animal cream. Mix with a spatula.
Add the blueberry mixture to the cream, stirring with the spatula carefully so that white areas remain in the mixture.
Transfer a few tablespoons of the jam / whole berry jam to the ice cream bowl and spread it over the bottom and sides of the bowl.
Add the yoghurt ice cream mixture, alternating with the remaining jam and garnish with it on top. The bowl is covered with cling film, closed with a lid and placed in the freezer for at least 5 hours.
The finished homemade blueberry ice cream is served in bowls and garnished with fresh mint leaves.
Enjoy my yogurt ice cream with blueberries and jam!
