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

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-

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.

Since I made yogurt ice cream last time, I've been wondering if I could reproduce the taste of lemon-flavored yogurt drink.Adding lemon essence or lemon oil adds a really nice lemon flavor to the ice cream Please adjust the amount of sugar to your preferred sweetness When you're blending the ice cream in step 3, don't taste it! It's so good that you'll eat everything without making the ice cream. Also good with lemon pulp! Recipe by Raichi

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 wanted to use up leftover cream cheese. I ended up with this ice cream when I was experimenting. It was so tasty that I posted the recipe here.The ice cream will be the perfect firmness after 3 to 4 hours in the freezer. If you freeze it any longer and becomes too hard, set it aside briefly in room temperature to soften. You can make this either sweetened and non-sweetened, so adjust the sweetness to the jam you use. Recipe by Komomomomo

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 wanted ice cream but didn't have any in the house, so I tried making this with what was on hand. Ever since then, I've been addicted.Add more heavy cream to make it richer!Add more strained yogurt for a more yogurt taste!Feel free to adjust quantities and sweetness to taste.I always taste it and make changes as I go along. Recipe by Satoyoko

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

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 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