Here in Australia recently it’s been hot, hot, hot. I know I’ve griped about it before but when it gets up to almost 40 C / 100 F, and your apartment doesn’t have air conditioning, griping can and shall ensue. As you can probably imagine, slaving over a hot stove is the last thing on the planet I want to be doing during the hot afternoon hours. So, I huddle in front of the fan with my laptop and fantasize about cold foods I can gobble down with relief.
One such cold food I leaped all over making was (you guessed it) frozen yogurt! I looked up a few favourite blogs for any tips and tricks—and much to my dismay, discovered that most of the “real” foodies out there have ice cream makers. I’d feel left out in the cold except for that being the precise effect I was seeking.
Fortunately a bit more digging (and let’s be honest, some common sense aka determination to consume something anything oh-my-goodness cold) revealed that one makes frozen yogurt by, der, freezing it. The other special equipment you need? A fork and a bowl. And maybe a spoon to eat it with!
Homemade Frozen Yogurt (without an ice cream maker!)
One Year Ago: Seared Kangaroo Salad
Makes: as much as you need
Cooking time: 3-4 hours
- plain, thick, full-fat yogurt (at least 2%, I recommend Greek style anything… or if you’re in Australia, plain yogurt from Harris Farm Markets which is what I used)—worried about calories? buy yogurt without sugar in it!
- flavourings for yogurt, such as:
- jams or jellies
- baby food (save the jars for spices! they make great breakfast snacks too)
- vanilla extract
- fresh fruit puree / mash
- leftover fruit sauce from a dinner party?
- espresso shot (or instant coffee)
- maple or blueberry syrups
- caramel sauce
- get creative!
The basic method: Put around 2-3 cups of yogurt in a freezer-safe bowl or container. Mix your flavouring through and place in freezer for 1-2 hours. Using fork, stir mixture thoroughly, scraping the sides to mix in the partially frozen bits, breaking these up into smaller chunks. Put back in freezer for another 1-2 hours. Repeat stirring process. Freeze again, then remove and stir once more before scooping into bowls for serving. Enjoy guiltlessly!
Note that you’ll need to either use two bowls or freeze for a longer period of time if you want to make a larger quantity. Once your frozen yogurt is completely frozen through and has been stirred 2-3 times, it will keep in your freezer for a few days (or it should, mine lasted only overnight as I gobbled the rest for breakfast… heh heh).
Get more creative! I made two separate bowls of different flavours. The larger one (about 1.5 cups yogurt) had 1 small jar of apple mango baby food stirred through it. The second bowl had about 3/4 cup yogurt and I mixed in about 3 tbsp blackberry jam. I froze the two separately until completely frozen, then gently mixed them together before serving with a bit of freshly grated nutmeg (leftover from the homemade eggnog) and chocolate.