I live in the south, the Mid-Atlantic region to be exact. Even though it’s late September, it feels more like Summer than Fall. We have something we call “Indian Summer” which is the last bit of warm weather hanging on until finally those leaves start falling and so do the temperatures. But until then, we’re all wearing board shorts and sandals here in Virginia Beach. And there’s nothing I like better on a warm afternoon than a cool treat. Which brings me to today’s update : a very delicious Strawberry Frozen Yogurt Recipe.
So I know that everybody has Pumpkin Spice Latte on the brain right now. There’s even PSL cat litter available. Why would any cat want to do their business in a box smelling of Pumpkin Spice Latte? Who even thought that up? And worse than that…..who’s buying it?
When it’s sunny and 80 degrees outside, I can’t wrap my head around a hot Pumpkin Spice Latte.
It just doesn’t work for me. And since are we getting the last of the summer berries now, using them in a recipe seemed like the perfect way to say goodbye to summer.
What you’re going to love most about this recipe is that it’s so easy. It’s hard to believe that something this simple to prepare could be this delicious. You do need an ice cream maker to churn the mix. You could follow the instructions people have posted about making no churn ice cream, but WHY WOULD YOU DO THAT? Especially when you could be enjoying THIS…..
This recipe has 4 ingredients. Yeah. You heard me right. Four ingredients. I figured after that complicated Butterbeer Ice Cream recipe I owed you something simple.
Here’s what you need to make this Ah-mazing Strawberry Frozen Yogurt.
- Strawberries
- Whole Milk Yogurt
- Sweetened Condensed Milk
- Karo Light Corn Syrup
Seriously. Could it BE any easier? (say that in your best Chandler Bing voice)
There’s one secret to this making this recipe work. And you can do this with any fruit that would make a delicious Ice Cream Style Frozen Yogurt. The first thing is to roast your strawberries. You heard me. Roast them in the oven at 425 degrees for 30 minutes. Cut the fruit into quarters and sprinkle with sugar and a few turns of black cracked pepper (trust me on this ) and place in a preheated oven for 30 minutes. It will look something like this:
You wind up with a delicious fruit syrup as well as strawberries that are tender and have real depth of flavor. Most recipes use raw fruit, and I think it short changes the finished product. There’s still so much water in the fruit that the chunks wind up solid ice crystals and the strawberry flavor is not dispersed through the dairy base. I would use this roasting method with peaches, blueberries, blackberries or rasberries. You could even be extra fancy and push the cooled and cooked berries through a sieve to eliminate the seeds. I did not go that far.
Absolutely use Whole Milk Yogurt. A frozen dessert needs a least a touch of fat so it freezes into a creamy consistency. Otherwise you just get an ice crystally brick that nobody really wants. I’m crazy for Trader Joe brand products and found this brand and style gave me the creamiest, best tasting base for my dessert. The Sweetened Condensed Milk is a southern favorite, and it’s the only added sugar in the recipe. (expect for what’s in the strawberries and what you sprinkled on them for the roasting process). This is far less sugar than you’re going to get at any chain store selling frozen yogurt which is so over sweetened, it’s sickening tasting to me. But that’s my opinion. I think once you’ve tried this, you will never be able to eat that other stuff again. Finally, I do add a touch of Karo Lite Corn Syrup. You don’t have to do this if you are freaked out about Corn Syrup. It’s a very small amount, and it adds to the creaminess of the final product. And remember, this is not the same thing as High Fructose Corn Syrup. Totally different product.
Here’s your Ingredient list again.
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