Ice cream and frozen yogurt can feel intimidating to make at home, especially if you don’t have an ice cream maker, but it doesn’t have to be. It’s as easy as whisking some ingredients in a bowl and freezing them. Ok, there’s slightly more to it than that, but it really is so easy a kid could do it. This honey frozen yogurt is tangy and sweet with a lovely savory note from the olive oil (the fruitier the better) and packs 11 grams of protein per serving, all for just less than 250 calories and 25 grams of sugar. Not bad, right? Perfect for all those hot summer days coming up!
Add the yogurt, evaporated milk, honey, corn syrup and salt to a bowl and whisk to combine.
If using an ice cream maker, follow instructions to churn, then scoop and serve with EVOO, flaky salt and lavender if you’d like.
If not using an ice cream maker, pour the yogurt mixture into a clean ice cube tray and freeze. Once frozen, add to a blender with a splash of evaporated milk and blend until smooth, adding a little more evaporated milk as needed to loosen. Finish with EVOO, flaky salt and lavender if you’d like and enjoy!
Notes
If you’d like to make soft serve, add the prepared ice cream to a pointed edge ziplock bag (one that isn’t meant to stand up), bringing all the ice cream over to one of the corners. Seal and freeze for an hour, then remove and massage to loosen. Then snip off the corner of the bag that the ice cream is gathered in, pipe into a cup or cone and enjoy! To lower the amount of sugar, replace some or all of the regular honey with sugar free honey.
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
