Prep 20 mins
Cook 0 mins
A perfect light dessert. Also great when you mix 1/2 cup of this stuff with 1/4 cup milk to make a smoothie! I'm an ice cream-aholic so I asked for a ice cream machine for Christmas. Well, I got one! muah ha ha ha!
- 177.44 ml whole milk (or you can use 2%or 1%, etc. for even lighter ice cream)
- 78.07 ml granulated sugar
- 946.36 ml low-fat vanilla yogurt (or non-fat)
- 473.18 ml frozen unsweetened mixed berries, thawed and pureed (if you want HUGE pieces of strawberries in your ice cream, don't puree it!)
- 4.92 ml vanilla extract
- In a medium bowl, mix the milk and sugar until the sugar is dissolved (about 1 to 2 minutes on low speed).
- Stir in the yogurt, berry puree and extract.
- Freeze according to manufacturers instructions.
- NOTE: the ice cream gets really hard if its put into a container in the freezer. I put it in a plastic bowl. I had to defrost it in the microwave for a little while before I could dig into it. Anyone know a better container I could put it in? I was thinking an empty ice cream container that I'd already used all the ice cream from?
Yummy! I used a little less sugar, but it was still delicious! Thank you for sharing. It's a keeper!
Soooooo good!!!!!!!!! I used frozen blackberries that I pureed and then strained of the seeds. I love the pretty purple color it turned!! I used Dannon vanilla yogurt in this. This is the best frozen yogurt I have ever had!! Nothing beats homemade and this tasted even better than homemade ice cream to me because it was lighter and the yogurt really enhanced the blackberries!! Love this recipe, will definitely make again and again!!!!!!
My sweetie and I enjoyed this with the rest of a Peach Crisp (Fresh Peach Crisp) they were great together. We used fresh black berrys that we picked ourselves and it came out very well. (I love summer) I also used honey instead of sugar and I like how it came out.