Create frozen yogurt treats and creamy desserts by blending your own homemade yogurt with fruits, honey, chocolate or nuts. For best results, soften frozen yogurt well before serving it as it takes longer than ice cream to thaw.Vanilla Honey Frozen Yogurt
An electric ice cream churn will make a light and creamy frozen yogurt. We use a 2 quart (2 liter) capacity Cuisinart® machine. Follow the quantity guides for your machine.
Time: 30 minutes making and minimum 3 hours freezing.
Yield: 3 lb (1.3 liters) of frozen yogurt.
Ingredients:
- 1 cup Whole milk
- 3 tablespoons Honey (warmed slightly)
- 1 quart (1 liter) Greek Yogurt
- 1 tablespoon Pure vanilla extract
- 1/2 cup Fresh cream
Instructions:
- Whisk the milk and warmed honey together until combined.
- Mix in the yogurt, vanilla and cream.
- Prepare the ice cream machine according to manufacturer’s instructions.
- Add the mixture and run the machine until it thickens.
- Scoop the frozen yogurt into a freezer-proof container with a lid and freeze for a minimum of 6 hours to set.
- Remove from the freezer 20-40 minutes before serving to soften.
Our Favorite Flavors
Vanilla Honey Frozen Yogurt makes an excellent base for adding other flavors. Here are our favorites:
- Dissolve 2 tablespoons of instant coffee in 1 tablespoon of warmed water, cool and add to make a frozen latte.
- Puree 2 cups of frozen berries and swirl through to make a berry ripple.
- Melt 3-1/2 oz (100 g) of good quality dark chocolate into the cream, chill well and make as per vanilla honey recipe.
- Fold chopped nuts, glace cherries and fruits through it to make a Cassata.
Food Processor Frozen Yogurt
Two ingredients and no ice cream maker required. This frozen fruit yogurt uses exactly a pint (500 ml) jar of homemade canned fruit. Peach is our favorite but plums, berries, apricots and cherries are great too. If you are using sugar-free canned fruit, you may like to add honey for sweetness.
Time: 15 minutes mixing, 6 hours freezing. Yield: 1 quart (1 liter) of frozen yogurt.
Ingredients:
- 2 cups (500 ml) Greek Yogurt
- 1 pint (500 ml) Canned fruit with syrup
- 2 tablespoons Honey (optional)
Instructions:
- Put a 1 quart (1 liter) capacity container in the freezer.
- Blend the yogurt and fruit (and honey if using) into a thick puree. Put the mixture into the freezer for 2 hours.
- Blend again on high for 2-3 minutes to introduce air into the semi-frozen mixture.
- Scoop the mixture into the cold container, put a lid on and freeze for a minimum of 6 hours before use. Remove at least 20-30 minutes before serving to soften.
More from How to Make Butter & Yogurt:
Reprinted with permission from How to Make Butter & Yogurt by Heather Cole and published by Country Trading Co.
