Yogurt and Berries Crunch – Easy Ice Cream Cake Recipe

25 July, 2019


150 g Muesli
50 g Butter
500 g Greek yogurt


ice yogurt cake

Crush muesli with a mortar and pestle. When we had dissolved all the muesli balls, we add melted butter and combine well.

Spread the mix in an oven tray with parchment paper and bake for 10 minutes at 180ºC.

When the muesli is completely cold, spread yogurt all over and decorate with frozen blueberries and raspberries.

Freeze the mix for at least 5 hours. Then, remove from the freezer and cut into bars. Ready!

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