Hot love can be so beautiful and so delicious! Lena from Mein leckeres Leben (My Delicious Life) shows how to prepare this sweet temptation in just a few steps. It’s healthy, too!

And this is how it's done.


  • 2 egg yolks
  • 80-100 g coconut blossom sugar
  • 250 ml milk
  • 250 ml whipped cream
  • 400 g of Greek yogurt
  • ½ tsp ground vanilla
  • 1 bunch of fresh mint
  • 50 g dark chocolate, chopped into small pieces


For serving

  • 200 g frozen raspberries
  • Juice, ½ orange
  • 1 tbsp coconut blossom sugar or maple syrup
  • Fresh mint


  1. Place the milk, whipped cream and about 30 plucked mint leaves into a saucepan and heat the mixture (let it boil very briefly). Remove the saucepan from the hob and leave covered for 15-20 minutes.
  2. Pour the mixture through a sieve into a bowl. Squeeze the mint leaves collected in the sieve gently with a spoon to get the full taste. Take the mint leaves away and put the milk mixture back into the saucepan.
  3. Place the egg yolks and coconut blossom sugar into the bowl and beat until creamy (with a hand mixer). Then gradually add some of the milk mixture to the whipped egg mixture and stir. Now add the entire egg mixture to the milk mixture in the saucepan and cook over medium heat for 3-4 minutes, stirring constantly.
  4. Transfer the mixture into a bowl, stir in the vanilla and let cool completely (stir occasionally).
  5. Finely chop 10-15 mint leaves. When the ice cream mixture has cooled, stir in the yoghurt and the chopped mint with a whisk.
  6. Place the mixture into the ice cream maker and let it freeze creamy for 25-30 minutes. Add the chocolate pieces in the last 5 minutes.
  7. Transfer the ice cream to a container for storing chilled food and freeze until ready to serve.
  8. For the hot love, put the raspberries with the orange juice and the coconut blossom sugar in a small saucepan and heat.
  9. Serve the ice cream with the hot raspberries and fresh mint leaves.



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