Since I still have four hours left until Sunday ends on the West coast, I figure I’d better get around to posting an ice cream recipe since I haven’t posted one in awhile. I really thought I’d have more time to write posts during the summer when I’m not exhausted from teaching all day, but apparently I’m still struggling to find time and trying to remember to get around to writing.
Anyhow, let me get to the recipe…
So, this ice cream came about because I had blackberries in the fridge that needed to be used…and quickly! Since I didn’t have the full amount the recipe called for, I added some strawberries. And blackberry and lime are buddies that enhance each other, so that is how this trifecta of flavors originated.
This is also the first frozen yogurt recipe I’ve posted, yet I’ve tried a couple others. Though I adore the tang from the greek yogurt, once it hardens, it’s like a rock. With this particular recipe, though, I increased the vanilla extract purposefully to soften the frozen treat (the alcohol content in the vanilla helps keep frozen ice cream on the softer side). And it worked! This one remained soft enough to scoop and retained its shape once scooped rather than crumbling. Yay! Plus, it tastes tangy, sweet, and vanilla-y. Yum. Bonus: amazing purple color : )
Blackberry-Strawberry-Lime Frozen Yogurt
- 2 cups Greek yogurt, full fat variety
- 1 cup fresh blackberries
- 1 cup fresh strawberries
- 3/4 cup sugar
- juice from 2 limes
- 1 tbsp. vanilla extract
- Combine yogurt, berries, sugar, and lime juice in a blender or food processor. Blend until smooth.
- Press the mixture through a fine-mesh sieve to remove the seeds.
- Stir in the vanilla.
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.