I've been making this dish for a long time to use up heavy cream, yogurt, and jam.I used homemade orange jam.Enjoy with strawberry jam, apple jam, or any type of jam.The sweetness of the jam differs depending on the brand, so adjust the flavor after tasting. When it's frozen, it's hard to taste the sweetness. If you want to make it sweet, add slightly more jam. You might think it's too much at that time, but it will taste perfect once it's frozen. Of course, you can also reduce the sweetness. Recipe by Ayako

After making a strawberry cake, I wanted to use the leftover strawberries and heavy cream, and this recipe came to my mind. Adding yogurt makes this dish refreshing. Adjust the sweetness to your liking after tasting it, but the original recipe here isn't cloyingly sweet.Tips: Mix well while freezing - It will add fluffiness. Use the heavy cream after whipping it. You can adjust the amount of the ingredients. Originally, I made this dish with leftovers. Recipe by Mangetsu152000.

I really enjoyed frozen yogurt, so I wanted to make my own yogurt ice cream.1) You can make your own condensed milk with the same amount of milk and sugar. Mix and microwave without plastic wrap. Please search for it on Cookpad.2) If you drain the excess water from yogurt, the taste will be richer. If you don't, it will be like sorbet. Both are refreshing and delicious. For 1 serving. Recipe by Beru

I came up with this recipe when a lot of cherries were given to me as a gift.Fat heavy cream gives the dish rich flavour.If you use low fat yogurt or low fat heavy cream, the dish will have very light flavour.Once the mixture is mostly hardened, divide into small containers. It will be easier to eat later.Please adjust the amount of sugar according to the sweetness of cherries. Recipe by Nekonomatsuge

I recommend this healthy dessert for people who are on a diet.It's also delicious to freeze the mixture until hard. It becomes more like sorbet. Please adjust the amount of jam to your liking. Even if you freeze it too long, if you leave it out, it will soften. Recipe by Kagocha-

I tried to reproduce a flavor at a certain yogurt ice cream place. I love blueberries over yogurt.When you're making the marbled effect, don't mix too much since the jam will combine with the ice cream. Just stir lightly.Mix as you freeze for an airy and fluffy result. Recipe by Takki- mama san

I wanted to make some ice cream with berries that I harvested. I don't want to eat uncooked eggs since I'm afraid of salmonella poisoning, so I came up with a recipe for an egg-free frozen cake. Italian frozen desserts like cassata and semifreddo gave me inspiration for the idea.I used a loaf pan (21 x 11 x 6 cm) for the cake mold. This recipe makes many servings, so if you need to reduce the amount, I recommend reducing all ingredients by 1/2.You can use a rectangular cake pan for the mold instead. A milk carton might also work. Add liqueur if you like.For the base, use your choice of cake such as sponge cake. You may even use many small strips of sliced sponge cake. Recipe by KT121

I like kabocha ice cream, but I'm counting calories. It's getting hotter, so I tried making a refreshing ice cream. It wasn't sweet enough for my kids, so I added some condensed milk and they loved it.If you mix it regularly, it will have a nice texture. It's not so milky, more like a sorbet, perhaps? If you don't like honey, use condensed milk instead! Adjust the sweetness to your liking. Give it a try with sweet potato, too. Recipe by black wolf

Full of protein, incredibly delicious and low in calories

This is made by using the liquid from drained yogurt (whey) and delicious soy milk from the tofu shop. They were just waiting in my refrigerator, waiting to meet!Using rich soy milk from a tofu shop is best. It turns out to be like a yogurt sorbet. Adjust the sweetness to your liking. Recipe by m posi

I made ice cream with ingredients for a smoothie, and it tasted absolutely delicious. I'm so hooked that it's my third time making this.You could also make this in a plastic container, but since it takes longer and could crack when frozen, I recommend using a plastic bag. If you spread it out thinly in the bag and freeze, you can easily break off a portion to eat. Recipe by mini

I tried to come up with a recipe to use canned fruit. I decided to use them to flavour an ice cream cake recipe that I had already uploaded.Use whatever brand of canned fruits you like. The surface of the cake will be a bit wobbly when you take it out of the tin but if you freeze it again, it'll come out fine. If you line the tin with cling film whilst the cake freezes, it will make it easier to take out afterwards but may make the surface of the cake bumpy, so I recommend not lining it. Recipe by Akito mama