Datterini And Yoghurt Nice Cream

Creamy, refreshing and macro friendly.

Summer is my least favourite season, yet it still has it’s perks, one of them being perfectly ripe and sweet tomatoes. They are so delicious that I somehow got the urge to turn them to an ice cream. Yet another experiment that worked out way better than I thought! Oh, and the macros are insane. Thank me later.

Every summer I turn into a sloth. A refreshing ice cream or sorbet are one of the few things that bring me back to life, at least for a few hours. As I write this, Chantal is preparing for her first bodybuilding competition season and her macros are getting grim. Thank god this ice cream fits the most restrictive macro budget!


makes two servings:

  • 200g 0.1% fat Greek yoghurt
  • 300g (frozen) datterini tomatoes
  • sweetener to taste
  • a pinch of salt


  1. Place the datterini tomates just as they are in the freezer until completely frozen. I would suggest you also put two small bowls in the freezer so that they are ice cold when you serve them.
  2. Put all the ingredients in a food process and mix until you’ve reached an ice-cream like consistency. You might need to add a little water to make it easier for the food processor.


each serving has the following macros:

  • 83 kcal
  • 10g protein
  • 9g carbs
  • 1g fat

You can use this recipe as a good starting point for further ice cream exploration. I think that it should work with pretty much any fruit and any vegetable that likes to be paired with yoghurt. Banana, mango and cucumber should all work a treat. Feel free to add some herbs such as basilicum, mint or even dill! Tell me how it turned out!

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