آيس كريم الزبادي بالتوت

Place the berries in a saucepan and add the sugar.

Heat the mixture over medium heat until the sugar dissolves.

When it starts boiling, add the lemon juice.

Stir and let it boil for 3 to 5 minutes, keeping a bit of sauce consistency.

Turn off the heat and allow the berry sauce to cool completely.

In another bowl, add the powdered whipping cream.

Add the powdered sugar, cold milk, and sweetened condensed milk.

Whisk the mixture with a hand or electric mixer until it becomes thick and creamy.

Add the Greek yogurt and whisk again for 2 to 3 minutes until the mixture is fully blended and light in texture.

In a freezer-friendly tin or mold, start with a layer of yogurt ice cream, then randomly spread a couple of tablespoons of raspberry sauce on top using a wooden stick.

Repeat the layers as desired to achieve your preferred look.

You can mix 1–2 tablespoons of the remaining berry sauce into the remaining yogurt ice cream base to make a berry-flavored batch. Place it in a separate container.

Cover both containers tightly and freeze for at least 6 hours, preferably overnight.

When serving, scoop the ice cream into cups and garnish with fresh berries or additional berry sauce as desired.