Strawberry Frozen Yogurt
Our ice cream maker (this is the one we have, in case you’re in the market) is used weekly year round. We have a standing order for a pint of raw cream every week at our farm co-op which always ends up in a batch of our homemade ice cream. I was running low on milk one week, but had tons of cream and yogurt in the fridge that needed to be used up. This is usually how my favorite recipes come about! I subbed the milk out for yogurt and LOVED the result. Not only was it perfectly balanced between tart and sweet (fro-yo is a national treasure), but I loved that it was higher in protein than my usual ice cream recipe. When I added frozen strawberries and discovered that it tasted like frozen strawberry cheesecake it became official. This is my favorite ice cream ever.
Ingredients:
1 cup heavy cream
2 cups greek yogurt
2 scoops collagen
2 egg yolks
1 cup cane sugar
1 teaspoon vanilla extract
1 cup fresh or frozen strawberries
Directions:
In a blender, add all of the ingredients. Blend well, until the strawberries are fully broken down. Add to the canister of an ice cream maker and churn for about 20-25 minutes. It will be soft and luscious right from the ice cream maker. Eat a bit right then. Pour the rest into a glass storage dish with a lid and freeze it. It will still scoop beautifully, but won’t have the soft frozen yogurt consistency after being in the freezer.
