Frozen Yogurt, 3 Ways – Cool Froyo Recipes

It is always time for ice cream! But what to do when in serious need of a cold treat and the freezer is empty? Right! You make your own ice cream quick and easy. To make it more of a ‘one ice pop a day keeps the doctor away’ kind of ice cream, I used yogurt. It is a staple in my fridge and is low in fats. Therefore you can enjoy this frozen yogurt at any time.

Stapleton Yogurt

Frozen Yogurt can be made with any kind of yogurt. For these three recipes, I used Stapleton fruit yogurt. Which contains 25% fruit. Therefore, it is perfectly suitable for fruity ice pops. Since I live on a dairy farm I can appreciate Stapletons yogurt even more. They make yogurt with fresh milk, that finds its origin on a free-range farm. Happy cows, happy people! When I was going to try this yogurt the first time I knew there were no artificial additives in it. But, what I liked most is that this yogurt is low fat but still managed to be creamy. On top, Stapleton puts whole chunks of fruit in their yogurts. This makes the cherry and blueberry flavors extra delicious.

Frozen Yogurt Props

I came up with three different recipes. Yogurt ice pops, yogurt ice cream, and yogurt magnums. These recipes are pretty simple. It is good fun to make these with your kids, nephews, or nieces. I went to Søstrene Grene and found some ‘cool’ molds for swirl ice cream, magnums, and ice pops. I was excited about the ice pop sticks in specific. Too cute!

Yogurt Ice Pops

Ingredients
• 100g Cherry yogurt
• 100g Blueberry yogurt
• 100g Nectarine & Passion fruit yogurt
• 100g raspberry yogurt

Materials
• Ice pop molds for 4 big ice pops or 6 small ice pops

Method
1. Fill the ice pop molds carefully with the first layer of fruit yogurt of choice. If you spill a little bit against the sides you can wipe it off with a napkin but you can also leave it there for a swirly effect. Pour on top of that the second layer of different fruit yogurt. And end with the last flavor of fruit yogurt. You could also fill the ice molds with just one flavor of fruit yogurt if you want to keep it simple.

2. Put the sticks in the ice molds. Put the ice molds in the freezer overnight or for at least four hours.
3. Run warm water over the ice molds to easily remove the ice pops from the molds. Enjoy!

Yogurt Magnums

Ingredients
• 100g Cherry yogurt
• 100g Blueberry yogurt
• 100g Nectarine & Passion fruit yogurt
• 100g of dark cooking chocolate
• 100g of white cooking chocolate

Materials
• Magnum molds for 3 magnums

Method
1. Put the ice sticks in the mold and fill each magnum mold with a different flavor of fruit yogurt. Or fill the ice molds with just one flavor.
2. Put the ice molds in the freezer overnight or for at least four hours.

3. Put the dark and white melting chocolate in two separate heatproof bowls. Let the bowls sit over two pans of lightly simmering water (au bain-marie) and allow the chocolate to melt while stirring occasionally.
4. Demold the yogurt magnums and put them on a sheet of baking paper. Dip one of the magnums in white or black chocolate and put the magnum back on the sheet of baking paper. Swirl the opposite color of chocolate over the magnum with a fork. You can decorate the magnum with sprinkles, almond flakes, or freeze-dried fruit. But be quick! If the chocolate has set, the decoration does not stick anymore.  Repeat these steps with the second and third magnum.
5. You can eat the magnums immediately or put them back in the freezer. If you choose for the last option you could best take the magnums out of the freezer 15 minutes before consumption. This ensures that the frozen yogurt is not too hard and nice to bite into.

Yogurt Ice Cream

Ingredients
• 400g Forrest fruits yogurt
• 250g Whipping cream
• 2 tbsp of honey (optional)

Materials
• Ice cream machine

Method
1. Put the cooling element in the freezer overnight before you start this recipe.
2. Put the yogurt in a bowl and add the honey for extra sweetness. Mix the honey trough the yogurt with a spoon. If you are not such a sweet tooth you can leave the honey out.
3. Beat the whipping cream in another bowl until soft to medium peaks form. Fold the whipped cream carefully trough the honey-sweetened yogurt until combined.

4. Put the cooling element in the ice cream machine and pour the yogurt mixture in the cooling element. Let the mixture churn for approximately 30 minutes. If you are able to put the machine in your freezer while churning it will only take about 15 minutes.
5. You can eat the ice cream immediately after churning as a creamy soft serve (my favorite). But you can also pour the ice cream in a cake tin, cover it with plastic foil and store it in the freezer. I recommend taking the yogurt ice cream out of the freezer 15 minutes before you are going to scoop it. This way it is softer and easier to scoop.

After making these three recipes I find out that making ice cream is not difficult at all! Leave a comment below if you have questions or suggestions. I love to see your creations, so feel welcome to share your photos @TalesofPastry or #TalesofPastry.