# Quick berry skyr ice cream

Frozen berries and skyr into the blender, and the soft serve is done. No ice cream maker, no waiting.

- Time: 5 min
- Portions: 2
- About 50 instead of 120 kcal per 100 g, compared with frozen yoghurt in the BLS.

## Ingredients

- 150 g Raspberries
- 100 g Strawberries
- 150 g Plain skyr
- Sweetener, to taste

## Method

1. Put the frozen berries into a strong blender or chopper.
2. Add the skyr and a little sweetener and blend until creamy. Push it down with a spoon in between.
3. Eat right away.

## Nutrition

| Nutrient | per portion | per 100 g |
| --- | ---: | ---: |
| Energy | 99 kcal | 50 kcal |
| Protein | 8.9 g | 4.5 g |
| Fat | 1.1 g | 0.5 g |
| Carbohydrates | 9.3 g | 4.6 g |
| Fibre | 4.7 g | 2.3 g |

Calculated with the values of the German food composition database BLS 4.0. Spoons are level, their weight comes from the USDA database, an egg counts as 50 g without shell. Seasonings to taste are not counted. Per 100 g refers to the weight of the ingredients before cooking.

## Good to know

- Calculated with fresh raspberries and strawberries, because the BLS has no entry of its own for unsweetened frozen berries. Berries you freeze yourself work the same.
- The blender has to handle frozen fruit. If needed, let the berries thaw for 5 minutes.

**Storage:** Eat right away. In the freezer it gets rock hard, then let it thaw for 10 minutes before eating.

## Sources

- [Max Rubner-Institut: German food composition database (BLS) 4.0, CC BY 4.0](https://doi.org/10.25826/Data20251217-134202-0)

Original recipe: https://kostenlos-abnehmen.de/en/rezepte/beeren-skyr-eis

If you use the recipe, please name kostenlos-abnehmen.de and link it. The nutrition values come from the BLS 4.0 of the Max Rubner-Institut (CC BY 4.0).