Put the berries in a tall container and let thaw for about 5 minutes. Squeeze 1–2 tablespoons of juice from the lemon. Mix the yoghurt, cinnamon, honey and lemon juice, pour over the berries and puree everything with a hand blender. Place ice in the freezer and freeze for about 5 hours. Stir at first every 30 minutes, then once every hour so that the ice cream stays creamy. Cut balls with the ice cream scoop.
Tip:
Put the ice cream in the fridge for about 20 minutes before serving so that it is easier to portion.
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