Happy Monday, friends!
How was your weekend? I was beyond exhausted on my way home from work Friday night (probably these 5 day work weeks!), so Jeff and I decided to make it a pizza/movie night. And we may have devoured an entire large pizza in less than 20 minutes… Being tired is not conducive to making good choices, I guess!
It was also a bit colder than I’d hoped around these parts–I thought we’d finished with these 30 degree mornings…–but the abundant sunshine more than made up for it, so I still wanted to get out of the house for a bit and enjoy the weekend. While I was checking Facebook early Saturday morning, I saw info about a bike ride to this winery, so I convinced the boys to put aside their precious beer for a day and do a little wine tasting. No bike required–I need 70s for that!
We spent a gorgeous afternoon sitting on the patio and enjoying the scenery + sunshine and even though it didn’t breach 60 degrees, I guess the lazy sunshine was enough for me to get it in my head to want to make some ice cream. Of course, I don’t own an ice cream maker, but whatever, I was determined to make it happen!
After doing a bit of research around the interwebs, I decided to use my favorite nonfat plain Greek yogurt as the base since it would be thick enough to turn into creamy ice cream without the machine. The steps were beyond basic.
First, I just mixed a little vanilla with the Greek yogurt and placed that in the freezer.
Two hours later, I put an entire carton of strawberries in the food processor and pulsed a few times before adding the frozen Greek yogurt. Finally, I poured the strawberry yogurt mixture back into the bowl, stirred in a little honey, and set it back in the freezer.
Since you have to wait a bit in between multiple freezings, it was the perfect laundry/cleaning the house day recipe! Oh, and if you use plain Greek yogurt like I did, you may want to taste the final mixture before placing it back in the freezer (tough request, I know)–I like mine a little on the tart side, but you could add some sugar or more honey if you like it more like traditional ice cream.
Fresh Recipes | Strawberry & Honey Frozen Yogurt
Makes 3 cups
16 oz plain non-fat Greek yogurt
1/2 teaspoon vanilla
1 pound strawberries, trimmed
2 tablespoons honey
Mix Greek yogurt and vanilla together in a large bowl. Place in the fridge until solid, about 2 hours.
Pulse strawberries 4-5 times in a food processor. Pour frozen Greek yogurt into the food processor and pulse until combined.
Pour the Greek yogurt mixture back into the large bowl. Stir in the honey and place back in the freezer for at least another hour.
Time: 3-4 hours