Summer fruit yogurt ice creams (peaches, apricots, raspberries and blueberries)

Fruity, creamy, and tangy with no ice cream maker needed!

🧾 Ingredients:
2 ripe peaches, peeled and chopped

2 ripe apricots, pitted and chopped

1/2 cup raspberries (fresh or frozen)

1/2 cup blueberries (fresh or frozen)

1½ cups Greek yogurt (full-fat for creaminess)

1/2 cup honey or maple syrup (adjust to taste)

1 tsp vanilla extract

1–2 tbsp lemon juice (optional, brightens the flavor)

Pinch of salt

🍽 Instructions:
Prep the Fruit:

If using fresh fruit, wash, peel (peaches), and chop.

Blend all fruits together in a blender or food processor until smooth (or leave slightly chunky if preferred).

Mix Yogurt Base:

In a large bowl, combine Greek yogurt, honey/maple syrup, vanilla, lemon juice, and a pinch of salt.

Stir in the blended fruit mixture until fully combined.

Freeze Method Options:

→ Without Ice Cream Maker:

Pour the mixture into a shallow container.

Freeze for 4–6 hours, stirring every 30–60 minutes for the first 2 hours to break up ice crystals.

→ With Ice Cream Maker:

Chill the mixture for 1 hour.

Pour into your machine and churn according to the manufacturer’s instructions (usually 20–30 minutes).

Serve or Store:

Let sit at room temp for 5–10 minutes before scooping if frozen solid.

Enjoy immediately or store in an airtight container for up to 2 weeks.

🍓 Optional Add-ins:
Swirl in extra whole berries or chopped fruits

Add granola or crushed cookies for crunch

Drizzle with fruit compote or honey when serving