Homemade Frozen Yogurt With The Best Topping

Even though it’s frigid out these days, I’ve been in the mood for cool, refreshing desserts after dinner. Lemon sorbet is about as summery as it gets, but I devoured a container last week and didn’t think twice.

And then, while perusing Serious Eats this weekend, I stumbled on this article about homemade frozen yogurt and became completely intrigued.

I ended up trying both regular yogurt and greek yogurt, and although the article warns that greek yogurt freezes into a rock hard mass (it does), once it’s thawed and softened a bit, it is the best, and I ended up preferring its tangy richness to regular frozen yogurt. (I tried several different greek yogurt brands and loved Chobani’s full fat version, which isn’t overwhelmingly tart or thick). Side note: the sound of my ice cream maker humming in the kitchen immediately brought me back to summer. Sigh.

The Grape-Nut and maple syrup aspect of the recipe might seem a bit random, but it’s actually inspired by Gabrielle Hamilton’s new cookbook Prune, which includes a dessert that’s simply: good vanilla ice cream, grape-nuts, and cold maple syrup. I spiced things up a bit, turning the Grape-Nuts into a streusel by adding brown sugar and butter (why not) and I have to say, all together, this recipe is pretty bomb-diggity.

The Best Homemade Frozen Yogurt

Adapted from Serious Eats

1 quart Chobani full-fat greek yogurt
1 cup sugar
pinch of salt
tablespoon of vanilla extract

Whisk together the yogurt and sugar in a bowl. Add the salt and vanilla extract, and continue to whisk until it’s completely combined. Cover and let chill in refrigerator for 1 hour.

Churn the yogurt mixture in your ice cream maker according to manufacturer’s instructions (mine took only 15 minutes with the yogurt, and usually takes around 22 when I’m making ice cream). Meanwhile, start on your topping:

Grape-Nuts Streusel 

serves 2

1/2 cup Grape-Nuts
1 tablespoon butter
1 packed tablespoon brown sugar
pinch of salt

In a bowl, combine the ingredients and stir, breaking down any clumps of brown sugar with the back of a spoon. Spread onto a baking sheet and bake at 350 degrees for about ten minutes, or until the butter has melted (I actually did this part in my toaster, set to “conventional bake.”

To assemble: scoop frozen yogurt into your favorite bowl. Top with warm Grape-Nuts streusel, and drizzle maple syrup on top.

Bonus: this passes as “yogurt and granola” for breakfast. : )

Leave a Reply

Your email address will not be published. Required fields are marked *