Yobert {2 ingredients}

 There is a fantastic ice cream and sandwich shop near where I grew up. It is called The Ideal Dairy, and it is in Richfield, Utah. If you are ever passing through Richfield, you really must stop. It’s right there on Main Street, and the food and homemade ice cream are AMAZING! I was inspired to make a copycat of one of my favorite hometown treats, Yobert {2 ingredients}, from The Ideal Dairy.

When I go back home for visits, I make sure I get there at least once. While everything is delicious, I have two favorites that I always get. One is called the Ideal Slush. It is fruity flavored slush in the bottom of a cup with soft-serve ice cream on top. The other is soft-serve sherbet mixed with buttermilk, like a milkshake. IT IS SOOO GOOD! It takes on a tart yogurt-y flavor…hence, the name Yobert.

More Refreshingly Cool Summer Treats

• Mango Lassi with Buttermilk
• Horchata Mexican Drink
• Dole Whip
• Pina Coladas {non-alcoholic}
• Homemade Butterfinger Ice Cream
• Kool-Aid Shaved Ice and Snow Cone Syrup

If you are a sherbet lover or a frozen yogurt lover, you must try this simple recipe.

All you need is a cup or two of your favorite flavor of sherbet and a few splashes of buttermilk. Don’t knock it ’til you try it.

My favorite flavors are orange and raspberry.

HOW TO MAKE YOBERT {2 INGREDIENTS}

• In a heavy-duty blender, add sherbet and buttermilk. Start with a tablespoon or two of buttermilk and add more until it reaches the tartness you prefer. I use about 1/4-1/3 cup buttermilk per 1 1/2 cup of sherbet.
• Blend until smooth. It should be the consistency of a thick milkshake.
• Enjoy!

Tips for making Yobert {2 ingredients}

• Use your favorite sherbert flavors.
• Regular blenders may not be strong enough to mix this because the ratio of ice cream to liquid is quite unequal. I use an immersion blender or just do it by hand.
• The amount of buttermilk will vary on your personal taste. I use about 1/4-1/3 cup buttermilk to 1 1/2 cups sherbet.