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.
Get the recipe on Lady and Pups
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.
