After the two mixtures have chilled for at least 2 hours, follow your ice cream maker instructions and place the yogurt mixture into the base of your ice cream maker.Also place into the freezer the container in which you plan to store the frozen yogurt, for at least 30 minutes so that it is nice and chilled (I used a bread pan). Cover and place in the refrigerator to chill for at least two hours. Place all ingredients into a large mixing bowl and stir to combine.Place in the refrigerator to chill for at least 2 hours. Remove from the heat and transfer to a glass mason jar.Be careful not to allow the ganache to come to a boil. Stir constantly for 10 minutes, or until the ganache has reduced by half. Allow the mixture to come to a boil, immediately reduce to a simmer. In a small sauce pot, over medium-high heat add all of the ingredients.It is equally delicious served along with Gluten-Free Cherry Crisps for Two, or solo. It is creamy, decadent, perfectly sweetened with a hint of tang, and laced with rich chocolate ganache. Vanilla Frozen Yogurt with Chocolate Swirl is amazingly satisfying. The coconut milk worked like a charm, and it lends healthier fats than a heavy whipping cream. Why?Īlthough my goal wasn’t a dairy-free ice cream, I was trying to get the most nutritional value out of my dessert. This is my kind of dessert!įor the chocolate ganache I used full-fat coconut milk rather than whipping cream. There is absolutely no refined sugar in this ice cream! It is purely sweetened with honey, so it’s less likely to spike your blood sugar. Therefore, the frozen yogurt is more filling than is traditional ice cream. The yogurt has more protein than milk and cream, and healthy probiotics which cream and milk are lacking. Yogurt was my first choice as a way to keep this dessert a little more healthy. But I didn’t want the chocolate to be overpowering, so I settled on a chocolate ganache that is swirled into the vanilla.
SWIRL FROZEN YOGURT PLUS
I knew I wanted to make a vanilla-based ice cream plus chocolate to complement the cherry crisp because cherry and chocolate were made for each other. I got an ice cream maker for my Birthday and have been itching to try it out. I knew I would want to enjoy ice cream with my warm, bubbly cherry crisp. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.On Friday I made Gluten-free Cherry Crisps for Two. Return to the freezer and freeze completely, about 2 to 3 hours more, depending on the size of your popsicles and how cold your freezer is. Gently tap the mold a couple times on a hard surface to help any air bubbles escape.įreeze for 30 minutes, then insert the sticks (waiting 30 minutes ensures that the sticks won’t sink all the way down). (My molds are 2 1/2 oz/75 ml and I got exactly 6 popsicles). Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. Whisk together the yogurt, honey, and sea salt stir in the chocolate chips.Īdd each kind of peanut butter to its own small bowl and stir 1/4 cup of the yogurt mixture into each.Īdd both of the peanut butter mixtures to the yogurt mixture and swirl together gently, being careful not to over-mix since we’re going for a swirled effect. Coarsely chop the chocolate chips and set aside.
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