Rich and Creamy Frozen Berry Yogurt Without an Ice Cream Machine
FASTER
VEGETARIAN
GLUTEN-FREE
Makes about 1 quart
No, you don’t need an ice cream machine to make frozen yogurt. But you do need a food processor. By whirring frozen berries, then adding Greek yogurt, you can make a frozen treat in minutes. It’s scoopable but not cone-able, so better for a bowl (at least at first). For firmer froyo, pack it into a 1-quart container, cover, and freeze for up to 3 months. Set it out on the counter for 10 to 15 minutes before scooping into balls.
1 pound frozen berries, such as strawberries, raspberries, and/or blackberries (do not thaw)
¼ cup granulated white sugar
¾ cup full-fat Greek yogurt
⅓ cup jam of the same flavor as the frozen berries (or the dominant one in a mix of berries)
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon table salt, optional
1. Put the frozen berries and sugar in a food processor. Cover and process until any large pieces are chopped up, stopping the machine and rearranging them once if necessary. The mixture should be quite thick and still slushy-frozen.
2. Add the yogurt, jam, cream, vanilla, and salt, if using. Cover and process until thick and rich, not too long, just until creamy and smooth. Dish up into bowls with an ice-cream scoop at once.
Voilà! Here’s how to make perfect ice cream sandwiches: Buy large cookies and pints of premium ice cream. Place a pint on its side and use a serrated knife to cut through the container to make 1-inch-thick slices. Peel off the container and sandwich the ice cream disk between two cookies.