Confession: I’ve never made frozen yogurt. Not until this recipe, that is. Truth be told, I’ve tended towards the belief that frozen yogurt was inferior to ice cream. It’s lower in fat. That automatically means it can’t be good, right?
Well, I was wrong.
I didn’t set out with the intention of making something lighter. This was born more out of a desire for ice cream, and the freezer being devoid of said ice cream. Furthermore, the refrigerator only had whole milk, which can tend to get icy when making homemade ice cream. However, I had some plain Greek yogurt. Not wanting to make a trip to the store, I figured I’d give this frozen yogurt thing a shot.
In the blender went the yogurt, a little cream cheese, some frozen strawberries left over from last summer that needed using up, some sugar, and vanilla. Also a splash of vodka, just to keep it from freezing too hard. I blended until creamy, poured into the ice cream maker, and about 15 minutes later, I was rewarded with delicious soft-serve strawberry frozen yogurt. It was way better than I’d even anticipated. But how would it be once fully frozen? That’s the real test.
As it turns out, it turned out pretty darn well! It still freezes quite firm, as most homemade ice creams do, but a few minutes to thaw on the counter, and it’s scoopable, creamy and not a bit icy. It’s delightful on a hot day, and that’s a good thing, as July is almost here, and I’ll be seeing nothing but hot days for a long while.
In my mind, the only thing missing is a waffle cone.
Strawberry Cheesecake Frozen Yogurt (gluten-free)
2 c plain Greek yogurt
2 oz cream cheese
2 c whole strawberries (frozen or fresh)
1/2 t vanilla extract
1 t vodka (optional, but will make the ice cream a little softer)
1/2 c sugar
Place all ingredients in a blender. Puree until smooth and creamy. Pour into your ice cream maker and process according to manufacturer’s directions.
Enjoy as soft serve or freeze until firm.