Yes, we’re smack dab in the middle of winter (I won’t tell you that it’s been 75 degrees at my house for the last 2 weeks….oops), but there’s never a bad time for frozen yogurt. And even better to indulge in this treat at home, so you can be sure you’re getting real yogurt, not that liquid mix stuff, that’s low in sugar and high in nutrients. This particular recipe can be made with any type of berry you like; it would also be good with mashed bananas or mango. So bundle up by the fire and dig in!
Don’t have an ice cream maker? Here’s the one I recommend — it’s inexpensive, doesn’t take up much space, and works great.
Note: Don’t try to make this with low-fat or fat-free yogurt. You need the fat to prevent the yogurt from turning out crystallized or watery.
- 1 cup Blackberries, fresh or frozen
- 3 cups Plain Whole Milk Yogurt
- ½ cup Evaporated Skim Milk
- ¼ cup Sugar
- ¼ cup Dark chocolate, chopped into small chunks
- In a microwaveable bowl, combine berries and sugar with 1 Tbsp water. If using frozen berries (best in winter), microwave 30-40 seconds or until berries are just slightly warm and sugar has dissolved; if using fresh berries, microwave ~20 seconds. Mash berries well with a fork. Set aside
- In a large bowl, whisk together yogurt, evaporated milk, and berry mixture until smooth. Pour into an ice cream maker and turn on according to machine's instructions.
- When yogurt has gotten somewhat thick and frozen, add in chocolate chunks and let mix an additional ~5 minutes. Each ice cream maker is different, so do what the directions say. With mine you add in the "mix-ins" about 15 minutes in.
- If you like soft-serve, the frozen yogurt is ready to eat right when you turn off the ice cream maker. If you prefer a harder yogurt, scrape it out into a freezer-safe container and freeze for 1-2 hours before serving.