I’ve been wanting to try making frozen yogurt for a while but I don’t have an ice cream maker so I always avoided it. The other day I decided it was finally time to take the plunge. If it didn’t work then it didn’t work, at least I’d tried.
I was inspired by the orange cardamom yogurt topping I mixed up because it was so deliciously dessert-like and the cardamom added this perfect touch of adultness to what was, effectively, a Creamsicle. I blended it all in a food processor and then stuck in the freezer, blending it again every hour for about 5 hours until it was the right consistency. And it worked! Turned out with exactly the right texture and tasted delicious, even without any added sugar.
- 14 oz plain greek yogurt
- 1 large orange ( I used a blood orange for this beautiful pink shade but any orange would work. Make sure it’s a really tasty orange with a strong, sweet flavor)
- 2 tsp vanilla extract
- 1 tsp ground cardamom
Take the zest and the flesh from the orange and blend everything up together in a food processor. If you have an ice cream maker transfer it over and let it work its magic. Otherwise, put the food processor bowl into the freezer and leave it for an hour. After an hour, blend it all again, making sure to scrape all the mixture off the sides so it gets thoroughly mixed again. Return it to the freezer for another hour and repeat. It depends how cold your freezer is but after a few hours you should find the yogurt has frozen into the right texture. At this point you can transfer it to a suitable bowl with a lid for storage. Or just eat it all right then!
Even with a good, sweet orange, the end result will be quite sour. If you like, you can add a few spoons of sugar or honey to the mixture (before you start the freezing process) to sweeten it up. Taste the mixture after you first blend it to work out how much you want to add.