1 pack blackberries
1 pack raspberries
1 pack blueberries
200 g plain Greek yogurt
2 spoon. honey soup
2 spoon. hazelnut soup
1. Separate 85 g of each fruit variety and crush them together with the yogurt and honey in a blender or with the grinder. Reserve the rest.
2. Place the preparation in ice cream forms and add the reserved fruits and the chopped hazelnut.
3. Place in the freezer for 6 hours.