Ice-cream on a hot summer day… Nothing really compares. If you’re looking to make that ice cream with a bit less fat, this recipe is especially for you! Fro-Yo style.
It’s packed with protein, calcium, fiber and antioxidants.
First add 2 cups of frozen fruit (1 cup raspberries and 1 cup mangoes) to a high-powered blender.
Then you’ll add in the 1 cup of vanilla greek yogurt, and 1 cup of almond milk (or any reduced fat milk you have).
Add 1 teaspoon of vanilla extract and xanthan gum into the mix then blend until smooth. If you have an ice-cream maker you’ll place the frozen yogurt mix and allow to churn for about 15 minutes or after it appears to hold shape. If you don’t have an ice-cream maker place the contents in the freezer for 2 hours and stir occasionally.
The frozen yogurt should be thick. It won’t be as creamy as traditional ice cream. But that’s sort of the point 🙂
For the fun mix-ins, I added in 4 sheets of graham crackers into crumbled chunks, plus 1/3 of a cup of mini dark chocolate chips for the other half of the batch.
*Freezer Method: Add in your mix-ins (graham cracker, chocolate chip, etc.) before you freeze the yogurt*
I LOVE gelato but if I want something with a few extra toppings… frozen yogurt is a perfect base for all the mix-ins. It allows you to add all your favorite nuts and candies and balance the calories a bit more.