So I’ve been sitting here for the past 10 minutes trying to decide how to start this post, when all I really want to say is: I ♥ ice cream and frozen yogurt… like, A LOT.
You know how when you go on vacation, one of the best parts is that you get to splurge a little and eat all kinds of insanely delicious foods? Well, for me, that typically means ice cream. Almost every trip I go on involves at least one bowl (read: waffle cone) of ice cream/frozen yogurt/gelato. I’m pretty sure in Paris the count came up to about… oh… five ice cream stops in ten days? Heavenly.
Even though I definitely have nothing against some ice cream or frozen yogurt ANY time of the year, I usually wait until summer to pull out the ice cream maker and make a few batches of my own. I get way too excited planning what flavors to make, putting it together, taste-testing before, during, and after churning, and scooping up a big bowl after dinner. Dangerous. Business.
Last summer I made Greek Frozen Yogurt, and I mentioned that when I was growing up, we had a recipe for tart frozen yogurt that I LOVED. When Chobani sent me some of their awesome yogurt to try (thanks Chobani!), I was dying to try making the tart fro-yo I remembered . It involved sampling, tweaking, and sampling again – no problem with that – but I finally came up with the one. It has the perfect tang, it’s creamy, and it’s definitely addicting. It ALSO has wayyy less fat than your typical homemade ice cream and it’s so easy to make (takes about 5 minutes of actual effort).
You know what you really should do? Right now? Stop everything, make yourself some tart frozen yogurt, and then eat a big bowl heavily drizzled with chocolate magic shell. It’s THE way to do it – trust me.
Tart Frozen Yogurt
Tangy and creamy Tart Frozen Yogurt – a healthier alternative to full-fat ice cream that just so happens to be madly delicious!
- Yield: about 1 quart 1x
- 8 ounces (1 cup) 2% plain greek yogurt
- 8 ounces (1 cup) nonfat vanilla greek yogurt
- 5 ⅜ ounces (⅝ cup) lowfat buttermilk
- 4 ⅛ ounces (½ cup) heavy cream
- 2 ⅝ ounces (⅜ cup) granulated sugar
- 1 tablespoon vodka
- ½ teaspoon vanilla extract
- pinch of salt
- Combine all ingredients in a large bowl and stir together until smooth. Cover and refrigerate for 30 minutes.*
- Churn in an ice-cream maker according to manufacturer’s instructions. Once done churning, transfer to an airtight container with a layer of plastic wrap placed directly on top of the frozen yogurt, under the lid of the container.
- Take frozen yogurt out of freezer 10-20 minutes before serving, allowing it to soften at room temperature until scoopable. Serve plain or with toppings of choice, such as fresh fruit or chocolate magic shell.
*If you start with cold ingredients and get everything together really quickly, the mixture might still be cold enough to churn immediately. I took a while experimenting with the flavors, so I chilled the mixture in the fridge for 30 minutes just to make sure it was nice and cold before churning.