Author Notes: Ok, maybe calling this a frozen yogurt is a bit of a stretch because it also has some cream in it, but it is lighter than traditional ice cream. It has a pretty pronounced coffee flavor, which I love, so it’s probably best for grown-ups (my kids tasted it and passed). I have the Cuisinart 2 quart machine and it’s great- I highly recommend it! This recipe is adapted from David Lebovitz’ book The Perfect Scoop… —WinnieAb
Makes: a little more than 1 quart
Ingredients
-
1
cup organic Greek yogurt (I actually use my own homemade “drained” yogurt)
-
1 cup
organic milk
-
1
cup organic heavy cream
-
3/4
cup organic sugar
-
1
tablespoon organic freeze-dried coffee (I used Mount Hagen brand)
-
1
pinch sea salt
Directions
- In a blender or large capacity food processor, process all the ingredients until smooth.
- Chill in the refrigerator for a few hours.
- Pour into your ice cream maker.
- Freeze according to your manufacturer’s instructions. The ice cream will be finished, though on the soft side, after 30-40 minutes; you can enjoy it like this, or for a firmer consistency, transfer to a container and store overnight in the freezer.