This Berry Frozen Yoghurt Ice Cream Cake is a refreshing, creamy dessert made with wholesome ingredients and naturally sweetened goodness. It’s the perfect make-ahead treat for warm days, combining tangy yoghurt, sweet berries, and a crunchy base.
Why You’ll Love This Recipe
This dessert is light yet indulgent, with a perfect balance of creamy and fruity flavors. It’s easy to prepare, requires no baking, and is ideal for family gatherings or summer celebrations. Plus, it’s made with simple ingredients and can be easily customized.
Ingredients
For the base:
- ⅔ cup (100g) dried dates, chopped
- 2 cups (240g) toasted muesli
- 50 g melted butter
- Pinch of salt
For the frozen yoghurt layer:
- 2 cups berries (fresh or thawed frozen)
- ⅓ cup honey or maple syrup
- 2 cups Greek-style natural yoghurt
- 250 g mascarpone or cream
- 1 tsp vanilla extract
Instructions
- Grease and line a 20cm springform cake tin with baking paper.
- Soften the chopped dates by pouring boiling water over them, then drain.
- Blend the toasted muesli until roughly ground.
- Add dates, melted butter, and salt, then blend until combined and sticky.
- Press the mixture firmly into the base of the tin and freeze while preparing the filling.
- Blend berries with 2 tablespoons of honey or maple syrup until smooth.
- In a bowl, whisk yoghurt, mascarpone, remaining sweetener, and vanilla until smooth.
- Remove the base and pour the yoghurt mixture over it.
- Drizzle berry puree on top and swirl gently using a skewer.
- Freeze the Berry Frozen Yoghurt Ice Cream Cake for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for 15–20 minutes, then slice and serve.
Tips & Tricks
- Toast your muesli for extra crunch and flavor
- Adjust sweetness before freezing for best taste
- Use mixed berries for a more complex flavor
- For a lighter version, use only yoghurt instead of mascarpone
- Run a knife under hot water for cleaner slices
Details
- Prep Time: 20 minutes
- Freeze Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake / Freezer
- Cuisine: International
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Substitute mascarpone with whipped cream for a softer texture
- Add crushed nuts or granola topping before serving
- Can be made in advance for events
Nutrition (Approximate)
- Calories: 320
- Protein: 8g
- Carbs: 28g
- Fat: 18g
FAQ
Can I use frozen berries?
Yes, just thaw them before blending for smoother consistency.
How long does it need to freeze?
At least 6 hours, but overnight is best.
Can I make it dairy-free?
Yes, use coconut yoghurt and plant-based cream alternatives.
Why is my cake too hard?
Let it sit at room temperature before slicing.
Can I use other fruits?
Absolutely, mango or peaches work beautifully.
Storage
- Freezer: Store covered for up to 2 weeks
- Serving Tip: Thaw slightly before slicing
- Avoid refreezing after long exposure to room temperature
Similar Recipes
Berry Frozen Yoghurt Ice Cream Cake
Ingredients
For the base:
- ⅔ cup 100g dried dates, chopped
- 2 cups 240g toasted muesli
- 50 g melted butter
- Pinch of salt
For the frozen yoghurt layer:
- 2 cups berries fresh or thawed frozen
- ⅓ cup honey or maple syrup
- 2 cups Greek-style natural yoghurt
- 250 g mascarpone or cream
- 1 tsp vanilla extract
Instructions
- Grease and line a 20cm springform cake tin with baking paper.
- Soften the chopped dates by pouring boiling water over them, then drain.
- Blend the toasted muesli until roughly ground.
- Add dates, melted butter, and salt, then blend until combined and sticky.
- Press the mixture firmly into the base of the tin and freeze while preparing the filling.
- Blend berries with 2 tablespoons of honey or maple syrup until smooth.
- In a bowl, whisk yoghurt, mascarpone, remaining sweetener, and vanilla until smooth.
- Remove the base and pour the yoghurt mixture over it.
- Drizzle berry puree on top and swirl gently using a skewer.
- Freeze the Berry Frozen Yoghurt Ice Cream Cake for at least 6 hours or overnight.
- Before serving, let it sit at room temperature for 15–20 minutes, then slice and serve.
Notes
- Substitute mascarpone with whipped cream for a softer texture
Conclusion
This Berry Frozen Yoghurt Ice Cream Cake is a refreshing and easy dessert that’s perfect for any occasion. With its creamy texture and fruity swirl, it’s guaranteed to impress while keeping things simple and wholesome.