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Gino D’ACampo’s Yoghurt Ice Cream with Berries & Honey

Skill Level: Easy
Serves: 4
Categories: Sugar Less

A fantastically easy ice cream – there’s no whipping of cream needed; just toss all the ingredients into a blender, whizz and freeze! Using yogurt is also much healthier than using cream and frozen berries will get you closer to achieving your five-a-day, so this is a good one for the kids. Ok, it’s not the traditional Italian gelato . . . but it’s every bit as good.


Recipe extracted from Gino’s Healthy Italian For Less by Gino G’Acampo, published by Hodder & Stoughton on 18th May, £20
Photograph © Tamin Jones


  • 500g frozen mixed berries (Gino used blackberries, cherries, strawberries, raspberries, blackcurrants, and redcurrants)
  • 500g of low-fat Greek yoghurt
  • 5 tablespoons runny honey (or to taste)
  • 1 Vanilla extract


  1. Put the berries, yogurt, honey and vanilla into a food processer and blitz until smooth. Taste the mixture, as it might need a little extra honey.
  2. Pour into a 1-litre freezer proof lidded container and transfer to the freezer for 3 hours.
  3. Remove from the freezer 10–15 minutes before you want to serve this to soften slightly. Scoop into bowls and serve with a little biscuit on the side.
  4. GINO’S TIP: You can use other frozen fruit here if you want a variety of flavours