Orange and Yoghurt Ice Cream recipe

Name: Orange and Yoghurt Ice Cream
Total time: 15 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g Yoghurt; 2 Orange; 3 tbsp Jam

A quick, creamy frozen dessert with fresh orange and yoghurt for a bright, tangy flavour. It is refreshing, light, and ideal for warm days.

15 min · Easy · British Jump to method

Ingredients

4 servings

500g Yoghurt
2 Orange
3 tbsp Jam

Nutrition	Per serving
Calories	146 kcal
Protein	6.1 g
Carbohydrates	23.4 g
Fat	2.9 g
Saturated fat	1.9 g
Fibre	1.7 g
Sugar	21 g
Sodium	0.1 mg

Why this works

A light, moderately protein-rich dessert with fairly high sugar from the jam, and lower fat if made with plain yoghurt.

Calcium and protein from yoghurt. Yoghurt contributes protein and calcium, supporting muscle maintenance and bone health.

Vitamin C from oranges. Oranges provide vitamin C and some folate, which support immunity and normal collagen formation.

Added sugar is the main concern. Most of the sugar in this recipe is likely to come from the jam, so it is less suitable for those limiting free sugars.

Method

Whisk the yoghurt until smooth.
Fold in the orange zest and orange juice, then ripple through the jam.
Pour into a shallow container and freeze until firm, stirring once after 30 minutes if desired for a softer texture.
Scoop and serve once set.

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