When I heard someone say this weekend that Memorial Day is the kick off to summer, I could only think of one thing: Richard's Dairy Shed. It's an ice cream shop where I live that makes the best homemade ice cream & frozen yogurt ever! Whenever I drive by I swear the place talks to me. It says "Christine, you know you want to stop and get a waffle sundae with cake batter ice cream". Yup, I sure do! This place knows me well; and it should, since a few years back I gave it my entire summer. Oh, the temptation! I knew I better think fast and come up with a frozen sweet treat to temporarily satisfy my cravings. ;)
I had planned for a few days now to try out a recipe for frozen yogurt that I had come across, but then got disappointed when I realized I needed an ice cream maker to make it. I thought hard about what I could do to make this type of treat without the ice cream maker. After brainstorming a bit, I came up with the following recipe which, I am excited to say, turned out delicious!!!
FYI: This will take up to 3 hours (of "waiting" time) to make, after prep time.
(no ice cream maker required!)
1 cup mixed frozen berries
1/2 cup homemade non-dairy yogurt (or store bought if you prefer)
*1/4 cup coconut oil, melted (return to room temperate after melting before use)
2 tbsp maple syrup
1 tbsp lemon juice
1/4 tsp vanilla extract
1/8 tsp almond extract
*Coconut oil can be tricky. After you melt it, make sure you let it cool off a bit before adding it to the other ingredients so that it does not harden back up right away. On the other hand, don't let it sit too long at room temperature before you use it, as it might start to harden up on its own again. You want it in liquid form, but not too hot.
Place all ingredients in a blender/food processor and blend until smooth.
Pour mixture into a bowl and freeze for one hour. The edges will be hardened, but the middle will still be soft. Mix with a spoon, scraping the sides of the bowl to get the hardened chunks mixed in with the parts that are still soft.
Return to freezer for one hour. The mixture will be more hardened throughout than before, but still not ready yet! Mix again, scraping the sides and mixing everything together well.
Return to the freezer for one more hour. After this hour is up, your fro-yo will be frozen through and ready to eat!
If you freeze any leftovers over night, you will need to defrost it for about 5-10 minutes before it will be soft enough to eat.
I end with a plea for anyone who knows of a recipe for non-dairy cake batter ice-cream, to pleeeease share it with me!! I will hug you, kiss you, be your friend for life!! If you don't want any of that, I'll just thank you a whole lot. ;) It's my absolute favorite flavor and if I can make it myself, well.... I can't even tell you how happy that would make me!