Make your own skyr ice cream with rhubarb compote in our Lunch Box 1000 ml – easy, delicious and perfect for warm summer days.
For a 1000 ml Lunch Box:
Mix 600 g vanilla skyr, 300 g Greek yoghurt and 3 tsp honey together, then pour the mixture into the Lunch Box. Spread the rhubarb compote on top.
Put the lid on the Lunch Box and freeze your homemade ice cream for a few hours – and you’ll have a refreshing summer dessert ready to enjoy.
We topped ours with a few chopped pistachios for some extra crunch.
Enjoy! 💕🍦
