Mix the yogurt with quark, vanilla sugar and sugar and place in the freezer for about 3 hours - stir occasionally to get a creamy consistency. (I don`t have an ice machine so I take this route.)
For the coconut cream, puree the Raffaellos with cream (amount as required and desired consistency). The cream can also be swapped for coconut milk or a coconut liqueur such as Batida de Coco.
The frozen yoghurt can also be served with e.g. raspberries for the fruity note.
Ingredients
Print Recipe
Pin Recipe