Did I mention to you yet that I got an ice cream maker for Christmas? Haha, I jest! If you have been anywhere near the FreshHomeCook Facebook, Instagram or Twitter pages of late, you will know how obsessed I am with my new gadget!
I have been merrily churning away all sorts of combinations, some with dairy cream & milk, some with coconut cream & some with rich, tangy & oh-so-creamy natural yoghurt.
My gorgeous Mum loves mangoes and I made her some mango sorbet recently, which she loved. I liked it but it left me a little wanting. It did not quite have the creaminess I look for, (can you say dairy-fiend!), so I decided to change it up a bit for us & add in some of my favourite natural yoghurt. I have always loved frozen yoghurt, but like so many recipes, the bought stuff almost always contains loads of refined sugar. The great thing about making this yourself, is you know exactly what goes in! I substituted white sugar for coconut sugar, but you could any sweetener your prefer.
This recipe was so simple to make. Just four ingredients and what comes out is rich, tangy and creamy, with the sweetness of super ripe mango. You can even make this one if you don’t have an ice cream maker. The texture is more icy, however, it still tastes incredible. Either method will give you a refreshing, healthy summer treat, a perfect snack for this ridiculously hot Summer we are enduring!
I should mention, this particular combination has been a huge hit with my family, the little people in particular, and let’s face it, they are the stars in my little life show, so their approval is key!
Here’s how it goes;
- 4 cups well chilled natural yoghurt (I love five:am organic*)
- 4 very well chilled ripe mangoes
- 1/4 cup coconut sugar (or your preferred sweetener)
- 2 teaspoons vanilla extract
- Freeze your ice cream maker according to the instructions.
- (The KitchenAid® requires at least 24 hours before using)
- Place all the ingredients in a blender.
- Give a few good pulses & a short mix to combine.
- Transfer this mix to your ice cream maker & churn on low speed, (1 on KitchenAid®), for about 15 - 20 minutes, or until it reaches the texture you prefer. It should have increased in volume, appearing lighter, like a soft serve ice cream.
- Transfer this mix to either ice block moulds or to an air tight container.
- Freeze for at least 2 hours.
- If you do not have an ice cream maker, you can still just make these straight from the blender. The texture may be a little icy, rather than creamy, however, the taste is still amazing!!
So, if you are looking for a quick, easy, healthy treat this Summer, give these a go! If the proof is in the eating, then this happy little cherub is all the proof I need!! 🙂
I hope you like them as much as we do!
Cook! Eat! Enjoy!