Summary

Ingredients

• 350 g natural yohurt (1.5%)
• 100 g sweet cream
• 100 g sour cream
• 80 g cane suar, lihter
• 80 g chocolate flakes, white or chopped white chocolate
• 0.5 ½ lemon (s) or lime, add the juice

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Instructions

1. Beat all ingredients with a whisk or mixer until creamy and cool down in the refrigerator overnight. The next day in the ice cream machine and let freeze for 35 - 40 minutes.
2. Personally, I put my ice cream container in the freezer for another 45 minutes after completion, so you can shape balls with the ice cream scoop.