Frustrated that by all the DIY frozen yogurt recipes you’ve tried that have only yielded hard scoops? Try this recipe that boasts froyo shop-worthy creaminess. The secret? Gelatin and honey. The gelatin keeps the frozen yogurt as soft as, well, soft-serve, and the honey is a liquid sweetener, which means no cooking to dissolve it or lengthy pre-chilling.

This recipe requires minimal cooking and no pre-chilling which could take several hours, and the result is extremely creamy and thick, mildly sweet frozen yogurt that could out-stand room-temperature and holds its shape.  The gelatin does a fine job binding every single molecules together so that there is virtually no ice-crystal or unpleasant graininess, a perfect welcoming bed for all toppings to come.  For example, but not limiting to, this buttery and nutty walnut and digestive cookie crumb.

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Photo by Lady and Pups

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.