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'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 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 tried making ice cream since I received cherries. It was refreshing and I felt it was healthy too.You can put it in a tupperware container if you want, but when you freeze it, cracks will appear and it also tends to take a lot of time. That's why I recommend using a plastic bag. If you spread it thinly and let it harden, you can just break a piece off whenever you want. Recipe by mini

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-

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 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 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

Since it was getting hot, my children were starting to crave ice cream. That's why I put together this recipe. I wanted to make an easy ice cream that was safe for my kids to eat. You won't end up giving them too much since they're in small portions. Also perfect to serve for desserts.I bought my small silicon cups at a ¥100 store, and they came in a set of four. They really come in handy when making ice cream. You could also use an ice cube tray, but in that case, try to use ones made of silicon because it's easier to remove the ice cream. I've only eye-balled the jam amount, so adjust to your liking. For 10 small silicon cups worth. Recipe by miyuki12

Full of protein, incredibly delicious and low in calories

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

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