Thursday, July 11, 2013

Blackberry Chocolate Chip Frozen Yogurt

A trip to TCBY as a kid was always a special occasion in the summer, although it's funny because I don't ever remember it actually tasting like yogurt, since it just tasted like ice cream with all the sugar and candy bits added in.

Frozen yogurt is a nice alternative to ice cream, and may be healthier in some ways since it's made from yogurt instead of cream, which means the fat content will likely be lower.  It may also be easier to digest since the yogurt contains probiotic benefits, but the sugar content is generally about the same, if not higher in frozen yogurt.  So if you're thinking this is a healthier alternative to ice cream...  well, that just may not be the case.  Eat what you like, in moderation, would be my advice.

Most frozen yogurts I've had over the years taste pretty much like ice cream, and I don't know if this is from the yogurt being diluted with milk and/or sugar, so my goal was to make a frozen yogurt that really tastes like yogurt, and wasn't just frozen yogurt pretending to be ice cream.

After simmering fresh blackberries with sugar and cinnamon, then straining out the seeds, I whisked the blackberry juice into whole milk Greek yogurt, as well as a little vanilla and vodka.  You could also use 1% or 2%, but I wouldn't use fat-free or it won't be as creamy, and you'll be tempted to add more sugar to make up for the lack of fat flavor.  The vodka is minimal, but optional, and helps to keep the mixture creamy and not icy.

It was very thick after chilling, and froze quickly in my ice cream maker, after which I stirred in a handful of chocolate chips before transferring it to the freezer to harden.

The result was a beautifully smooth and creamy frozen yogurt, not too sweet, tart with blackberries and distinctly tangy from the yogurt, with a nice richness from the chocolate chips.  And such a pretty natural color from the blackberry puree.

Shouldn't they be called "purple berries" instead?

I've never been one to crave "froyo" over ice cream, but this stuff is pretty damn tasty as well as being so lovely to look at.  What about you, are you "team ice cream" or "team frozen yogurt", and why?  Let me know in the comments!

One Year Ago:   Pie Cherries and Red Currants
Two Years AgoCherry Rhubarb Shortcakes

Blackberry Chip Frozen Yogurt
printable recipe
  • 6 ounces blackberries
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons water
  • 2 cups plain Greek yogurt (I prefer Fage for flavor, and although I usually eat the non-fat, I used whole for this recipe for a creamier texture)
  • 1 teaspoon vanilla
  • 1 tablespoon vodka
  • 4 ounces semisweet or bittersweet chocolate, finely chopped (or chocolate chips)

In a medium saucepan combine the blackberries, sugar, cinnamon and water.  Simmer over medium low heat until juicy and the berries have softened; mash with a potato masher to release all the juice.  Pour into a blender or food processor and puree until smooth.  Strain through a mesh strainer to remove and discard the seeds.

Whisk the blackberry puree, yogurt, vanilla and vodka together; cover and refrigerate for several hours, or overnight, until well chilled.

Freeze mixture in your ice cream maker according to the manufacturer’s instructions, then fold in the chopped chocolate; transfer to a container and freeze until firm, about 4-6 hours.

Yields about 1 quart.

Recipe from Curly Girl Kitchen

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