I love ice cream. Like, really, really, love it. It’s my Kryptonite/ Achilles’ Heel. Therefore, it was really only a matter of time before I searched high and low for an ice cream that is SD acceptable, especially with all the balmy 34 degrees temps we’ve been having- it’s positively springy!! So, I made the reverse chip frozen yogurt that I had on my birthday!! It isn’t difficult, and it’s really tasty 🙂 I’ll post the basic recipe for easy referencing!
2 c. vanilla yogurt (I used Chobani vanilla)
1 c. milk (the recipe called for buttermilk, but it is a little too sour for my taste)
1 1/2 Tbsp. vanilla agave syrup
1 1/2 Tbsp. honey
In a large bowl, mix all of the ingredients together & chill for 3-6 hours. When thoroughly chilled, assemble ice cream maker & mix according to directions; I used the KitchenAid icecream maker, and it took about 20 minutes to process. Scoop all of the frozen yogurt into a freezable container & freeze overnight. When solidified, enjoy!
Chocolate Fro Yo with White Chocolate Chips
Add 1/4 c. dark chocolate cocoa (like Hershey’s Special Dark) into yogurt batter & increase the honey and agave syrup by another 1/2 Tbsp before processing. After processing, add 1/2 c. white chocolate chips to the frozen yogurt. Freeze overnight.
Some notes about this recipe: it’s super, super easy, and since I used Chobani (greek yogurt), it was fabulously rich & creamy. I will switch to fat-free milk instead of buttermilk the next time I make frozen yogurt; the buttermilk made it a little too sour for me. I am also thinking of trying half greek yogurt and half regular yogurt to see how it affect the consistency/flavor of the frozen yogurt. It was really awesome, though, and I am going to try it with fresh fruit next time! Maybe like a Mango-Coconut Fro Yo? We’ll see… the opportunities are endless!